Soffritto of Pork
Soffritto di Maiale
The soffritto pork is a tasty preparation from Campania, with guanciale browned, tomato, bay leaf and a note of vinegar.
The soffritto Pork is a meat preparation with a strong character, suitable for a lunch or dinner where you want to bring a rich and substantial dish to the table. guanciale, cut into regular pieces, offers a tender consistency and a fatty component that supports the browning; the tomato contributes with a soft and slightly acidic note, while garlic and bay leaf define the aromatic profile. Vinegar, added during cooking, introduces a clear contrast and helps make the flavor more lively, without overpowering that of the meat. Cooking in earthenware pot It promotes a smooth and uniform progression, ideal for obtaining a narrow base that adheres well to the bites. soffritto Pork is part of the traditional cuisine of Campania.
Instructions
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Prepare the guanciale
Cut the guanciale of pork in medium-sized pieces, maintaining regular proportions to promote uniform cooking. If necessary, pat the surface with paper towels, without adding other ingredients: the pieces must be ready for browning and have similar sizes.
Heat oil and aromas
Pour a drizzle of olive oil extra virgin olive oil in a earthenware pot and add it clove of garlic and the two bay leaves. Heat over low heat until the garlic releases its aroma, without letting it darken: the oil should be aromatic, not smoking.
Brown the meat
Join the pieces of guanciale and fry them for a long time in shallow panStirring regularly, cook over medium heat so the fat gradually melts and the meat turns golden brown. Continue cooking until the surface is well browned and the bottom is fragrant.
Add the tomato
Add the tomato sauce in modest quantities and season with salt to tasteStir to distribute the sauce around the meat, then continue cooking: the tomato sauce should coat the pieces without turning the dish into a thick sauce. The sauce should remain thick and well-bound.
Deglaze with vinegar
Halfway through cooking, pour half a glass of vinegar directly into the shallow panLet the alcohol evaporate and continue cooking until the pungent aroma fades, the sauce thickens, and the meat is well-seasoned. Stir gently to avoid breaking the pieces.
Complete cooking
Continue cooking over low heat until the guanciale It is tender and the seasoning appears reduced. Check that the bottom is not liquid and that the meat has a well-colored surface; remove the garlic and thebay leaf only if you want to serve them separately, then bring the soffritto at the hot table.
Chef's Tips
Brown the guanciale slowly in earthenware pot, so the fat melts gradually and the meat acquires a uniform color without burning.
Ingredients
- Ingredients for 4 people
- (17.64 oz) 500 g of guanciale (cured pork jowl) pork
- 1 clove of garlic, ½ glass of vinegar
- (10.58 oz) 300 g tomato sauce 2 bay leaves
- extra virgin olive oil
- salt
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
⚠️ Automatic ingredient-based detection. Always check product labels.
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