Pork Genovese with Sausage and Rind

Traditional Recipe and Bimby

We all know the “Genovese,” a Neapolitan cult dish, prepared for a long time in this wonderful city, initially created by Genoese innkeepers who worked and lived in the Partenopean city.

Instead, I wanted to experiment with Lamb Genovese and also the pork Genovese with sausage and rind.

This sweet and flavorful meat, cooked in Marsala, pleasantly pairs with the taste of the onion, giving us a superb sauce with which we can dress the pasta.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow Fire, Slow Cooking, Stove
Cuisine: Italian
Seasonality: All Seasons

1,086.58 Kcal

calories per serving

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Energy 1,086.58 (Kcal)
Carbohydrates 17.74 (g) of which sugars 12.06 (g)
Proteins 75.55 (g)
Fat 75.83 (g) of which saturated 17.39 (g)of which unsaturated 23.20 (g)
Fibers 2.39 (g)
Sodium 2,053.49 (mg)

Indicative values for a portion of 300 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

Let’s go shopping

2 stalks celery
3/4 cup carrots
10 1/2 cups onions
2 leaves sage
2 leaves bay
1/4 cup extra virgin olive oil
1 1/10 lbs pork (cubes)
10 1/2 oz sausage
7 oz pork rind (remove the outer fattier part and hairs)
1/2 cup marsala
1 pinch pepper
to taste salt

Tools

What we need for

1 Knife
1 Chopping Board
1 Pot

Steps

Traditional Preparation

Cut the meat into pieces about 1 inch thick, remove any tendons, and for the rind, remove excess fat and burn off any hairs on the stove.
In a wide and shallow pot, place the chopped celery and carrot, pour in the oil, and cook for about 3 minutes.
After the time has passed, add the sliced onions and stew them for about 8 minutes
At this point, add the sliced rind and season for 5 minutes, stirring occasionally.
Now add the pork cubes, and cook for another 5 minutes until they change color.
Add the marsala, salt, and pepper, continue cooking for 20 minutes, stirring occasionally. If it dries out, you can add a bit of water
After the time has passed, add the sausage and continue cooking for 15 minutes
Transfer to a serving bowl and serve hot.
Place the celery, carrot, and sage in the mixing bowl, chop: 5 sec./speed 7. Gather on the bottom with the spatula.
Add the extra virgin olive oil and sauté: 3 min. at 248°F speed 1.
Add the onions and cook: 8 min. 248°F reverse speed spoon.
Place the sliced rind and season: 5 min. 248°F reverse speed spoon.
Add the pork cubes, season: with the basket instead of the measuring cup, 5 min. 248°F reverse speed spoon.
Add the Marsala, salt, and pepper, continue cooking with the basket instead of the measuring cup: 20 min. at 212°F reverse speed spoon.
Now add the sausage and continue to cook with the basket instead of the measuring cup for 15 minutes at 212°F reverse speed spoon
Transfer to a serving bowl and serve hot. The Pork Genovese with Sausage and Rind is ready.