Original yet traditional, the recipe for stuffed pork rinds will make you prepare a “poor” but tasty dish!
Poor dish of the Neapolitan tradition, le stuffed rinds they have been tasted on the tables of Campania for centuries and we are proposing it prescription. The recycling of parts in the slaughtered animal was one of the essential practices of peasant life and allowed the preparation of exquisite dishes.
We talk about recycling with this tasty recipe in which we find the pork rinds, therefore the skin of the animal, which woe to Naples is never discarded. In this case we find them stuffed with a lot of good cheese, including Pecorino romano and Parmigiano Reggiano, and savory Neapolitan salami all sweetened by sultanas.
Will you be able to resist?
Ingredients
- 1 pork chop cut into four parts
- 100 gr Pecorino romano
- 100 gr Grated Parmesan
- % 0 gr salame type Naples
- 50 Gr pine nuts
- 50 gr raisins
- 500 gr tomato sauce
- 1 clove of garlic
- 1 egg
- 1 coppered onion
- 1 glass of red wine
- 1 parsley
- salt and pepper to taste
Prepare the filling
Check that the rinds are totally clean and free of bristles or hairs that may have remained on the surface. Remove any residues under running water and dry them.
In a bowl prepare a minced garlic and parsley mix them with dried fruit, grated cheeses and salami cut into pieces. Add the egg and mix vigorously.
Cooking pork rinds
Roll out the mixture obtained on the rinds, roll them up and close them with string from kitchen. Peel and chop the coppered onion, brown it in a pan with a little oil and add the pork rinds and brown them well. Add the red wine and let it evaporate. After evaporation, add the tomato sauce, adding salt and pepper. Let cook for a couple of hours on low heat and, after cooking, remove the string from the rinds before serving with the sauce obtained.
