Chicharrón braided with mandió chyryry

clean of fat and membranes to the matambre. cut it into long thin strips. take three strips of the same length and tie them at one end. braid them tightly and tie the other end to keep it in shape. proceed in the same way with all meat. Chop the garlic and onion and mix with the oregano, ground pepper and orange juice (you can substitute white vinegar for the juice). The braids are macerated there for an hour.

In a saucepan (a pressure cooker can be used) place the meat with water and the mashing liquid. cook until meat is super tender. let it cool right there and once cold it is carefully removed so that it does not break and is allowed to drain very well. They can be stored in the refrigerator or freezer until they are used.

oil or fat is heated to high temperature and the braids are fried until they are crispy on the outside and super tender on the inside (don't forget that they are already cooked). It is served immediately and can be accompanied by mandió chyryry, which is fried manioc (previously boiled in salted water and then cut into sticks).