Ingredients
- 100g delicate extra virgin olive oil
- 1 tablespoon of lard (optional)
- 500g pork cheeks
- 1 cup dry white wine
- 1 tbsp tomato paste
- 3 bay leaves
- 3kg of white onions, sliced very thin
- 120g whole milk
- 1tbsp salt, plus more to taste
- Grated pecorino cheese
- Grated parmesan cheese
- Paccheri pasta
Method
Pork rind roll
- Stretch out the slab of pork rind
- Sprinkle the slab with the garlic, parsley, cheese, salt and pepper
- Roll up and tie with twine
Sauce
- In a large saucepan, heat the oil and lard, and brown the meat
- Deglaze with the wine over high heat, scraping any bits from the bottom of the pan
- Lower the heat to medium and add the tomato paste and bay leaves
- Cook for a few minutes to lightly toast the tomato paste
- Add the onions and the milk
- Add the pork rind roll
- Stir until everything is mixed together
- Cover the saucepan with foil and cook on low heat until the onions no longer release any liquid
- Lower to a simmer and cook for 4-5 hours, until the mixture becomes a thick sauce and the colour becomes amber
- Remove the meat and slice
- Add the pork rind back into the sauce
- Cook the paccheri
- Add paccheri into the sauce
- Garnish with a mix of grated parmesan and pecorino cheeses