Matambrito de cerdo

Summer is a great time of the year, not only for the heat and the pool or ocean, but for the food. And what better way to cook than to light the fire and get some meat on the coals. In this case, the cooking method is asado, the Argentine perfect way to cook meat over coals, and the meat of choice is matambrito de cerdo (a think cut taken from between the skin and the ribs - found only in Argentina, Uruguay and Paraguay - thanks Wikipedia).
I soaked the meat overnight in honey and balsamic vinegar and slow roasted it over the coals.
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