Calabrian Pork Skin Rolls: a piece of heart and memories.
The aroma of pork skin rolls, a warm embrace that takes me back in time… here in Calabria we call them like this, they are a humble dish, one of those made in the past, when nothing of the pig was wasted.
They are basically tender pork rind rolls, the outer part of the skin, stuffed with a mix of flavors that vary from family to family. We use pecorino cheese, garlic, and parsley, and sometimes a bit of meat or sausage.
Then they are slowly cooked in the sauce until they become very tender, a delight!
When I was little, coming home from school, I would always smell this inviting aroma from afar. It was an irresistible call!
I would walk into the kitchen and see grandma and mom, aprons stained with sauce, preparing the rolls. Grandma, with her wrinkled hands, would roll them up and I would beg her to let me tie the rolls with string. It was a ritual, a special moment.
I would pay to taste those rolls again, made by grandma who is no longer here.
However, today, mom and I make them together, to remember her. Each roll is a little piece of her, a way to keep her with us. And when I cook them, the fragrance spreads down the street, just like before.
Pork skin rolls are a simple dish, but they tell so much about us and our land. They symbolize how cooking used to be, without wasting anything. They are a taste of home, of family, a journey through memories, a bond with the past, a flavor we want to preserve and share with future generations.
And at the end, the “scarpetta” with freshly baked bread was a must: only then did one leave the table satisfied and happy.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 288.96 (Kcal)
- Carbohydrates 6.51 (g) of which sugars 0.39 (g)
- Proteins 27.15 (g)
- Fat 16.59 (g) of which saturated 5.30 (g)of which unsaturated 6.43 (g)
- Fibers 0.85 (g)
- Sodium 1,189.07 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To bring memories to life, these are the ingredients we will need to prepare pork skin rolls like grandma did, for a journey into the flavors of the past.
- 1.1 lbs pork rind
- 7 oz ground pork
- 2.8 oz pecorino cheese
- to taste breadcrumbs
- 1 tbsp milk (Optional to soak the breadcrumbs)
- 2 cloves garlic
- 1 bunch parsley
- 1 pinch salt
- 1 pinch black pepper
- 4 cups tomato sauce
- 1 red onion
- 1 tsp extra virgin olive oil
- to taste salt
- 1 pinch chili powder (Optional)
Tools
To prepare the pork skin rolls as tradition demands, we will need some essential tools to help us transform simple ingredients into a dish rich in flavor and memories. (If you lack them, click on each tool to purchase them via affiliate links):
- 1 Cutting Board BAOHUAHU
- 1 Bowl Pyrex
- 1 Knife Master Chef
- 1 Saucepan Lagostina
Steps
Step by step: tradition takes shape.
Let’s follow these simple steps to prepare pork skin rolls as per the Calabrian tradition. A journey into the flavors of the past, to relive memories and create new moments of conviviality.
Step by step: tradition takes shape. Begin with the skin: carefully remove any remaining hair by gently burning them, then clean thoroughly removing excess fat, until you get a clean skin, finally cut it into rectangles about 4×6 inches, or slightly larger if, like me, you want to recall grandma’s generous roll sizes.
Move on to the breadcrumbs: soak them in milk, allowing them to soften, mixing gently to soak without making them too soggy.
Now prepare the filling: in a bowl combine the ground pork, soaked breadcrumbs, grated pecorino cheese, chopped parsley, salt, pepper, and a drizzle of oil, mixing carefully to combine all the flavors.
Assemble the rolls: place the filling on the skin rectangles, roll them carefully and tie each roll with kitchen string, ensuring they are well sealed.
Cook in stew: in a pot, lightly brown the rolls, add the chopped onion and let it stew with a bit of wine, pour in the tomato sauce and let it cook slowly for at least an hour and a half covered, stirring occasionally and checking the cooking with a fork.
Finally, serve: let the rolls rest for a few minutes, serving them with plenty of sauce and homemade bread for the final “scarpetta.”
Serve and… Enjoy!
Plate the rolls while they’re hot, drizzling them with plenty of tomato sauce. Accompany with a generous slice of homemade bread for the final “scarpetta,” a gesture of pure joy. May this dish bring you a taste of Calabria!
After savoring tradition: useful tips.
Pork skin rolls are a dish that lends itself to various interpretations and is easy to store. Here are some tips to enjoy them even in the following days.
Storage:
Pork skin rolls can be stored in the refrigerator for 2-3 days, immersed in their sauce.
They can be frozen, always in the sauce, in airtight containers, for up to 3 months.
To reheat them, just immerse them in the sauce over low heat or in the microwave.
Tips:
For a more intense flavor, you can add a pinch of chili or crumbled sausage to the filling.
If you want a thicker sauce, you can add a tablespoon of tomato paste.
For even slower and gentler cooking, you can use a terracotta pot.
Accompany this dish with good homemade bread, it will be ideal to accompany and end the meal with the classic “scarpetta” in the sauce.
Variations:
Filling: Besides the classic filling of pecorino, garlic, and parsley, you can add raisins, pine nuts, or grated parmesan cheese. For a richer filling, you can use a mix of pork and veal.
Sauce:
To the tomato sauce, you can add black olives, capers, or bay leaves.
For a more flavorful sauce, you can deglaze the onion with a glass of red wine.
Cooking:
Some regional variations involve pre-cooking the skin before forming the rolls.
The rolls can also be baked in the oven, at 350°F for about an hour.
FAQ (Questions and Answers)
Doubts and curiosities: the answers you are looking for.
We have gathered the most frequently asked questions about preparing Calabrian pork skin rolls, to help you make a perfect dish without a hitch.
Can I use other types of cheese instead of pecorino?
Yes, you can use other aged cheeses like Grana Padano or caciocavallo, but pecorino gives a more intense and characteristic flavor.
Is it necessary to use ground meat in the filling?
No, the ground meat is optional. The traditional recipe includes filling with just cheese, garlic, and parsley.
How can I make the sauce more flavorful?
You can add a soffritto of onion, carrot, and celery, a pinch of chili, or a tablespoon of tomato paste.
Can I bake the rolls instead of cooking them in a pot?
Yes, you can bake them in the oven at 350°F for about an hour, basting them occasionally with the sauce.
How do I know when the rolls are ready?
The skin should be tender, and the fork should easily pierce into the filling.
Can I freeze leftover rolls?
Yes, you can freeze them in airtight containers for up to 3 months. To reheat, let them thaw in the refrigerator and then reheat over low heat in a pot.
