Bondiola is a beloved Argentinian dish made from slow-cooked pork shoulder, known for its rich, tender, and juicy texture. It is often marinated with a simple mix of garlic, rosemary, and olive oil, allowing the flavors to develop during the cooking process. Traditionally grilled over an open flame or roasted in an oven, this dish is frequently served with chimichurri sauce or roasted vegetables. Bondiola is a favorite during family gatherings and barbecues, offering a savory and comforting dining experience.

Ingredients:

• 1 kg pork shoulder (bondiola)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp red wine vinegar (optional)
• Chimichurri sauce (for serving)

Instructions:

1. Marinate the pork:

   • In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. If you like a bit of tang, add the red wine vinegar.
   • Rub the mixture all over the pork shoulder, making sure it’s well-coated. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight.

2. Preheat the oven or grill:

   • If using an oven, preheat it to 160°C (320°F).
   • If grilling, prepare your grill for indirect heat cooking.

3. Cook the pork:

   • For the oven method: Place the marinated pork shoulder in a roasting pan, cover it with aluminum foil, and roast for 3–4 hours. The pork should be tender and easily pulled apart with a fork.
   • For the grill method: Place the pork shoulder on the grill over indirect heat and cook for 3–4 hours, turning occasionally to ensure even cooking. You want the meat to be tender and slightly charred on the outside.

4. Rest and slice:

   • Once cooked, let the pork rest for about 15 minutes before slicing it.

5. Serve:

   • Serve the sliced bondiola with chimichurri sauce and roasted vegetables or crusty bread.

Nutritional Information (per 150g serving):

• Calories: 290 kcal
• Proteins: 28g
• Carbs: 1g
• Fats: 20g
• Fiber: 0g

This slow-cooked pork shoulder is packed with protein and fats, making it a satisfying main course ideal for gatherings and traditional Argentinian barbecues