Sunday, May 19 2024

Pork skin rolls, a delicious dish known for its savory flavors and unique texture, hold a special place in culinary traditions around the world.

In Italy, these rolls are called “Cotenne” or “Cotica,” reflecting the country’s rich culinary heritage.

Italian-Americans call these delicious rolls, “Godina.”

Each version of this dish brings a distinct regional touch to the table, reflecting the diverse and dynamic nature of global cuisine.











For the rolls:

  • 1 lb pork rind
  • Salt to taste
  • Black pepper to taste
  • Olive oil as needed

For the filling:

  • 1/2 lb stale bread
  • 3 eggs
  • 1 bunch fresh parsley
  • Salt to taste
  • Black pepper to taste

For the sauce:

  • 2 cups tomato puree
  • 1 onion
  • 2 garlic cloves
  • Fresh basil
  • Salt and pepper to taste
  • Olive oil as needed



  1. Prepare the filling: Crumble the stale bread into a bowl and add the eggs, finely chopped parsley, salt, and black pepper to taste. Mix well until you have a homogeneous mixture.
  2. Prepare the pork rinds: Wash the pork rinds thoroughly under running water. Bring a pot of water to a boil, add the pork rinds, and let them cook for about 15-20 minutes. This step will help soften them.
  3. Flatten the pork rinds: Drain the pork rinds and lay them out on a flat surface. Use a sharp knife to remove any tough or excessively thick parts.
  4. Fill and roll the rolls: Spread the bread, egg, and parsley filling along the pork rinds, creating an even layer. Roll the pork rinds with the filling to form compact rolls.
  5. Prepare the sauce: In a pot, sauté finely chopped onion and garlic in olive oil. Add tomato puree, fresh basil, salt, and pepper. Let it cook over medium heat for about 15-20 minutes.
  6. Cook the rolls in the sauce: Place the rolls in the pot with the sauce, making sure they are fully immersed. Cover and let them cook over medium-low heat for about 40-45 minutes or until the pork rind is tender.
  7. Serve: Once cooked, serve the pork rind rolls hot, accompanied by the sauce, and if desired, with your favorite sides.



In preparing pork skin rolls, a traditional technique involves securing the rolls with a string.

This method not only helps keep the shape of the rolls during cooking, but also ensures that the flavorful filling is enclosed firmly in the pork skin.

Tying the rolls with twine creates a neat, compact package that allows for even cooking and a visually appealing presentation.

To use twine, lay it under the rolled pork skin and tie it tightly around the circumference of each roulade.

This simple but effective operation prevents the rolls from unraveling during the cooking process, helping to maintain the integrity of the dish.

Once cooked, the twine can be easily removed before serving, revealing the delicious infused filling and perfectly cooked pork skin.

This technique is an age-old practice for making these delicious rolls, highlighting the attention to detail and culinary expertise behind their preparation.

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