Poor Pork from Sassinoro

Name: Maialata Povera di Sassinoro
Cook time: 5 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 800 g di carne di maiale; 300 g di peperoncini sott’aceto; peperoncino; olio extravergine d’oliva; sale

Maialata Povera di Sassinoro

The Maialata Povera di Sassinoro is a rustic dish of pork and chili peppers pickled, tasty and spicy.

6 servings

Easy

Molise

EasyMolise

Maialata Povera di Sassinoro is a rustic pork-based dish, designed to showcase even the less valuable cuts and offal. It's the kind of dish cooked after the pig has been slaughtered, when the available raw materials suggest simple, direct cooking. skilletThe result focuses on the contrast between the intense consistency of the browned meat, the acidic note of the chili peppers pickled and the heat of the chili pepper Spicy. Extra virgin olive oil supports the cooking and binds the flavors, while a short final phase allows the ingredients to blend without making the chili peppers excessively soft. The editorial staff places this preparation in Molise, as indicated for the recipe. The dish should be served hot, when the meat retains its juiciness and chili peppers they maintain their clear character.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the meat

Cut the pork, including the indicated trimmings and giblets, into evenly sized pieces. Keep them similar in size to promote even cooking and ensure each bite is tender and well-browned.

Heat the oil

Pour a drizzle of olive oil extra virgin olive oil in a skillet capacious and heat it over medium heatWait until the oil becomes fluid and hot, without letting it smoke: this way the meat will brown without burning on the outside.

Fry the meat

Join in skillet Add the pork pieces and fry them, stirring as needed to evenly cook them. Continue frying until the surface is nicely browned and the meat is almost cooked through; the bottom should remain fragrant and free of burnt residue.

Add the chili peppers

When the meat is almost ready, add the chili peppers Pickled peppers, also known as papaccelle. Stir gently to distribute them without breaking them, and let their tangy aroma blend with the meat juices.

Adjust the spiciness

Join the chili pepper spicy in the desired quantity and salt in moderation, considering the saltiness already present in the chili peppers Pickled. Stir to combine the seasonings, keeping the heat high enough to continue cooking without burning the bottom.

Complete cooking

5 min

Cook for another five minutes, stirring carefully. Turn off the heat when the meat is fully cooked, well-flavored, and still juicy. chili peppers They are warm and whole. Serve immediately after cooking, when the aromas and textures are most evident.

Chef's Tips

The editorial staff recommends adding the chili peppers pickled only when the meat is almost cooked, so they remain recognizable and retain their acidic contrast without falling apart.