If you are looking for a comforting and authentic Italian dish, Cotica di Maiale al Sugo is a perfect choice.
This classic recipe calls for tender pork rind simmered in a rich and flavorful tomato sauce.
It is a beloved dish in Italian cuisine, transforming humble ingredients into a flavorful and satisfying meal.
This slow-cooked dish is not only inexpensive but also rich in flavor, making it a favorite in many Italian households.
Whether served as a main dish or a side dish, this recipe is sure to impress with its depth of flavor and rustic appeal.
Cooking Time
- Preparation time: 20 minutes
- Cooking time: 2 hours
- Total time: 2 hours 20 minutes
Ingredients
- 1 lb 2 oz pork rind (cut into pieces)
- 17.5 oz tomato passata (or crushed tomatoes)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 4 fl oz dry white wine
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves (optional)
- Salt (to taste)
- Black pepper (to taste)
- Red chili flakes (optional for a spicy kick)
Instructions
- Prepare the pork rind: Clean the pork rind thoroughly and cut it into small, manageable pieces.
- Sauté the base: In a deep pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion is soft and translucent.
- Brown the pork rind: Add the pork rind pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer until reduced by half, about 5 minutes.
- Add the tomato sauce: Stir in the tomato passata, season with salt, black pepper, and red chili flakes if using. Mix well to combine all the ingredients.
- Simmer the dish: Lower the heat, cover the pan, and let it simmer gently for about 2 hours. Stir occasionally to prevent sticking and add a splash of water if the sauce becomes too thick.
- Finish and serve: Once the pork rind is tender and the sauce is rich and thick, remove from heat. Garnish with fresh basil if desired. Serve hot with crusty bread or over polenta for a traditional experience.
Why Nonna Loves This Recipe
Nonna loves Cotica di Maiale al Sugo because it embodies the essence of traditional Italian cooking: transforming simple, affordable ingredients into a dish rich in flavor. This recipe is a reminder of the old days when nothing was wasted in the kitchen. The slow cooking process allows the pork rind to become incredibly tender while absorbing the delicious tomato sauce, creating a heartwarming meal perfect for family gatherings.
Tips and Tricks
- Choosing the pork rind: Ensure the pork rind is fresh and cleaned thoroughly. Ask your butcher to provide pieces with a good balance of fat for better texture and flavor.
- Slow cooking is key: Do not rush the cooking process. Slow simmering allows the pork rind to become soft and infuses the sauce with a deep, savory taste.
- Adjusting spice levels: For a spicier dish, add more red chili flakes. If you prefer a milder flavor, omit them altogether.
- Storage: This dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 24 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Pork Rind in Tomato Sauce (Cotica al sugo)
If you are looking for a comforting and authentic Italian dish, Cotica di Maiale al Sugo is a perfect choice. This classic recipe calls for tender pork rind simmered in a rich and flavorful tomato sauce.
Notes
Ingredients
- 1 lb 2 oz pork rind (cut into pieces)
- 17.5 oz tomato passata (or crushed tomatoes)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 4 fl oz dry white wine
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves (optional)
- Salt (to taste)
- Black pepper (to taste)
- Red chili flakes (optional for a spicy kick)
Instructions
- Prepare the pork rind: Clean the pork rind thoroughly and cut it into small, manageable pieces.
- Sauté the base: In a deep pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion is soft and translucent.
- Brown the pork rind: Add the pork rind pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer until reduced by half, about 5 minutes.
- Add the tomato sauce: Stir in the tomato passata, season with salt, black pepper, and red chili flakes if using. Mix well to combine all the ingredients.
- Simmer the dish: Lower the heat, cover the pan, and let it simmer gently for about 2 hours. Stir occasionally to prevent sticking and add a splash of water if the sauce becomes too thick.
- Finish and serve: Once the pork rind is tender and the sauce is rich and thick, remove from heat. Garnish with fresh basil if desired. Serve hot with crusty bread or over polenta for a traditional experience.
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