In breve
The dish in short
- Only pork, dried sweet and hot red pepper, fresh garlic, salt and vinegar.
- Bone-in pork with its rind, cut into thick slices that stay joined by the rind.
- Both sides of every slice coated evenly and generously with the seasoning, packed tight in the tray.
- Roasted for about two hours under damp straw paper, finished uncovered, then sprinkled with vinegar out of the oven.
- Done when the meat is soft and moist and starts to come away from the bone; deep red outside.
Il video, San Martino in Pensilis, Molise
Pampanella
The video: Molise roast pork with sweet and hot red pepper
Bone-in pork from San Martino in Pensilis, cut into thick slices held by the rind, coated in dried sweet and hot red pepper with garlic and salt, roasted under damp straw paper and sprinkled with vinegar; the town's De.Co. since 2009. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 44 min
- Cooking
- 2 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
