Neapolitan-Style Pork Rinds in Tomato Sauce, Grandma's Recipe
Keeping with the “waste not, want not” mindset my grandparents lived by, these pork rind rolls are so delicious! Stuffed with Parmesan, pine nuts, garlic, and parsley, then slow-cooked in a luscious tomato sauce, they practically melt in your mouth!
Ingredients
- 4 slices pork skin (about ½ inch thick each)
- 70 g grated Parmesan cheese
- 10 g pine nuts
- A handful of chopped parsley
- 3 garlic cloves chopped
- Black pepper to taste
- Salt to taste
- 2 tablespoons of olive oil
- 1 carrot chopped
- 1 small onion chopped
- 1 celery stalk chopped
- 30 ml red wine
- 400 g peeled tomatoes
- 700 ml tomato puree
Instructions
- Clean the pork skin by removing any hair with a knife or by briefly burning them over a flame. Trim excess fat and shape them into rectangles if needed. You can also have this step done by your trusted butcher.
- On the inner side of each pork skin slice, sprinkle grated Parmesan, pine nuts, parsley, garlic, salt and black pepper.
- Roll up the pork skin tightly, starting from one of the two long sides, to create rolls and secure with toothpicks or kitchen twine.
- In a saucepan, add olive oil and sauté chopped onion, celery, and carrot over medium heat, until soft.
- Add the pork rinds and brown them over low heat, turning them frequently.
- Pour in the red wine and let it evaporate.
- Add crushed peeled tomatoes and tomato puree, cover, and simmer on low heat for at least 3 hours. Stir occasionally to ensure the rinds are coated and tender.
- Season with salt and pepper half an hour before the end of cooking. Continue cooking until the pork rinds are soft, and the sauce is rich and flavorful.
- Slice in pieces and enjoy your Pork Rind in Tomato Sauce while still hot.