Neapolitan Pork Skin in Tomato Sauce.
Simple, tasty, flavorful, and above all, very economical.
In fact, here in Naples and its province, some butchers even give them away. To buy them, they cost very little.
Neapolitan Pork Skin in Tomato Sauce is a very simple, economical, and very tasty dish, a typical dish of peasant tradition. It was customary at the end of summer to start raising the pig to butcher it in winter. The practice was that nothing from the pig was thrown away, so everything was stuffed, preserved, or cooked in a simple and flavorful way, like this dish, as economical as it is tasty.
This recipe is from my grandmother, and the secret of this dish is to cook over a very low flame for at least 3 hours, as for the Neapolitan ragù, it should “blubber”, and the skins at the end of cooking will be so soft and tasty that they melt in your mouth.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove, Slow Cooking
- Cuisine: Italian
Ingredients
- 4 pork skins (already cleaned)
- 14.1 oz peeled tomatoes
- 3 cups tomato puree
- 0.35 oz pine nuts
- 2.5 oz grated cheese
- to taste parsley
- 1 carrot
- 1 small onion
- 3 cloves garlic
- 1 stalk celery
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
- 1 oz red wine
Tools
- Saucepans
- kitchen twine
- 1 Kitchen Twine
- 1 Wooden Spoon
Steps
First, the pork skins need to be cleaned, you can also have your trusted butcher do it.
With a kitchen knife, remove all the hairs. You can also burn them over a flame. Once this is done, if necessary, and if you see too much fat, with a knife trim the inside part of the skin (the whitest part).
Then, rinse them well, dry them, and if needed, trim them to give them a rectangular shape.
Now we can fill them and make the rolls (in Naples called braciole).
Peel the garlic cloves, remove the central stem, and chop them.
Coarsely chop the parsley.
On the inner part of the skin (the fatty and not smooth side), put the grated cheese (my grandmother also added small cheese flakes), a grind of pepper, the pine nuts, parsley, and chopped garlic. Roll the skin on itself starting from one side, creating rolls, and insert a toothpick to hold it in place. If one is not enough, use another toothpick or tie it with kitchen twine as I did.
Repeat the same process for the other skins.
Once the skins are ready, peel and chop the onion, celery, and carrot (previously peeled).
Add a drizzle of extra virgin olive oil in a saucepan and sauté the celery, carrot, and onion mixture. When the onion is clear and almost transparent, add the skins and brown them over low heat, making sure to turn them often to prevent burning.
Add the red wine and let it evaporate.
Now you can add the peeled tomatoes (squash them) and the puree. Cover with a lid and cook from the boil for at least 3 hours over very low heat, the sauce should simmer. Stir and turn the skins occasionally during cooking. They should absorb the sauce and its aroma and cook well and soften.
When about half an hour is left, adjust the salt and add a grind of pepper to complete the cooking.
The Neapolitan Pork Skin in Tomato Sauce is ready to be enjoyed. You can dress the pasta with the sauce, and serve the skins as a second course along with some potatoes as a side dish.Also try the other Neapolitan recipes, you can find them all BY CLICKING HERE.
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