Ingredients
- 1 Kg pork meat (rump, pork rind, nose etc.)
- laurel
- rosemary
- garlic
- hot pepper
- vinegar
- salt
- black pepper in grains
For the recipe of the ndocca 'ndocca, soak in plenty of cold water acidulated by 3-4 tablespoons of vinegar, the various parts of the pig. Leave it for one night. When cooking, cut the meat into fairly large pieces ('ndocca' ndocca in the Abruzzese dialect means "big pieces" in fact) and place them in a clay pot.
Cover with water and flavored with 3-4 bay leaves, a pepper, a sprig of rosemary and some whole but slightly crushed garlic cloves. add salt, water the water with 3 tablespoons of vinegar and add half a teaspoon of grains of pepper. Cover and let the meat boil over a moderate heat for about 4 hours.
Serve the preparation hot, drained from the broth and garnished with sprigs of fresh herbs. If you want, you can let the meat cool down in the stock; in this way, you will serve the 'ndocca' ndocca "gelatinata".
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