PIG-SKIN ROLLS (BRACIOLE DI COTICA DI MAIALE)
The origins of the Campania dish date back to ancient Naples when the table, even the poor one, did not lack rich aromas and flavors, especially in taste and imagination.
On Sundays there was absolutely no shortage of pasta with meat sauce, and after that there was always the “braciola” with slices of beef or pork “cotica,” or skin, for those who could not afford more valuable meat.
The traditional recipe is made with a few simple ingredients.
Why you will love this recipe
- Authentic Italian tradition: A dish deeply rooted in the culinary history of Campania, bringing the flavors and aromas of Naples to the table.
- Rich and flavorful: Slow-cooked pork skin becomes tender and infused with garlic, parsley and a flavorful broth that makes it crispy and succulent.
- Cheap and delicious: An ingenious way to use pork skin, turning a humble ingredient into a hearty and satisfying dish.
- Versatile sauce: Leftover sauce is transformed into a rich ragout, perfect for topping pasta dishes such as rigatoni or mezzani.
- Rustic charm: This dish showcases the ingenuity of Italian cooking, combining simple ingredients with creative preparation techniques.
SERVINGS:4
Preparation Time:
- Prep Time: 20 minutes
- Cooking Time: 1.5–2 hours
- Total Time: 2–2.5 hours
INGREDIENTS:
- 4 slices of pork skin (about ½ inch thick each)
- Coarse salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cloves garlic, finely chopped
- Fresh parsley, finely chopped
- Extra virgin olive oil (for cooking)
- 1 cup beef broth or water
- Cotton sewing thread
Method
1. Prepare the Pork Skin Slices:
- Clean the pork skin slices thoroughly, ensuring they are free of any hair. Use a sharp knife to score the surface diagonally or in a diamond pattern, which helps with even cooking and crisping.
2. Season the Rolls:
- Lay each pork skin slice flat and season generously with coarse salt, freshly ground black pepper, minced garlic, and parsley.
3. Roll Up the Pork Skin:
- Starting from one narrow end, tightly roll each pork skin slice into a roulade.
4. Secure with Sewing Thread:
- Cut pieces of cotton sewing thread long enough to wrap around the roulade several times.
- Place the thread under one end of the roulade and tie it tightly, then wrap the thread around the roulade to secure its shape, leaving even spacing between each loop. Repeat for all rolls.
5. Cook the Pork Skin Rolls:
- Heat a drizzle of extra virgin olive oil in a large, heavy-bottomed skillet or saucepan over medium heat.
- Add the pork skin rolls and brown them on all sides until they develop a golden crust.
- Pour in the beef broth or water, lower the heat, and cover the pan with a lid.
- Simmer the rolls gently for 1.5 to 2 hours, occasionally turning them to ensure even cooking. Add more liquid if needed to prevent sticking.
6. Serve:
- Once cooked, use clean scissors to remove the sewing thread carefully.
- Serve the pork skin rolls hot, garnished with additional parsley if desired. They pair wonderfully with rustic bread, roasted vegetables, or a fresh salad.
Tips for Success
- Quality Ingredients: Use fresh pork skin and high-quality garlic, parsley, and olive oil for the best flavor.
- Patience in Cooking: Slow, gentle cooking is key to achieving tender, flavorful rolls with a crispy exterior.
- Multi-Purpose Sauce: Reserve the cooking liquid to use as a rich sauce for pasta or as a base for other dishes.
- Safety First: Ensure all sewing thread is completely removed before serving to avoid accidental ingestion.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 15 g |
| Fat | 24 g |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sodium | 600 mg |
A Slice of Campanian Heritage
Pork skin rolls (Braciole di Cotica) are a true testament to the creativity of Italian home cooking. Simple yet deeply satisfying, this dish transforms an everyday ingredient into a flavorful, comforting meal that brings the warmth of Campania to your kitchen. Pair with rustic bread and enjoy a culinary tradition that has stood the test of time. Buon appetito!
Pig-skin Rolls (Braciole Di Cotica Di Maiale)
Pork skin rolls seasoned with garlic and parsley, browned and then simmered until tender. Serves 4 in about 2 to 2.5 hours.
Ingredients
- 4 slices of pork skin about ½ inch thick each
- Coarse salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic finely chopped
- Fresh parsley finely chopped
- Extra virgin olive oil for cooking
- 1 cup beef broth or water
- Cotton sewing thread
Instructions
Prepare the Pork Skin Slices:
- Clean the pork skin slices thoroughly, ensuring they are free of any hair. Use a sharp knife to score the surface diagonally or in a diamond pattern, which helps with even cooking and crisping.
Season the Rolls:
- Lay each pork skin slice flat and season generously with coarse salt, freshly ground black pepper, minced garlic, and parsley.
Roll Up the Pork Skin:
- Starting from one narrow end, tightly roll each pork skin slice into a roulade.
Secure with Sewing Thread:
- Cut pieces of cotton sewing thread long enough to wrap around the roulade several times.
- Place the thread under one end of the roulade and tie it tightly, then wrap the thread around the roulade to secure its shape, leaving even spacing between each loop. Repeat for all rolls.
Cook the Pork Skin Rolls:
- Heat a drizzle of extra virgin olive oil in a large, heavy-bottomed skillet or saucepan over medium heat.
- Add the pork skin rolls and brown them on all sides until they develop a golden crust.
- Pour in the beef broth or water, lower the heat, and cover the pan with a lid.
- Simmer the rolls gently for 1.5 to 2 hours, occasionally turning them to ensure even cooking. Add more liquid if needed to prevent sticking.
Serve:
- Once cooked, use clean scissors to remove the sewing thread carefully.
- Serve the pork skin rolls hot, garnished with additional parsley if desired. They pair wonderfully with rustic bread, roasted vegetables, or a fresh salad.
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