3 pcs pig skin, from the belly, not tripe long enough to roll at least 3 times
½ cup breadcrumbs
¼ cup Parmesan cheese, grated
black pepper
⅛ cup oil, canola or vegetable
2 tsp onion powder
butter, optional
1½ cup Italian tomato sauce
Place skins in warm water to clean for about 10 minutes.
Rinse and pat dry with paper towels.
Lay the skins out, soft side up.
Score with a knife and, if using, lightly spread butter on the surface.
Sprinkle breadcrumbs, onion powder and cheese, equally divided among each piece.
Rub black pepper lightly over each skin.
Roll skins like a log and tie string from one end to the other. Knot string to secure the shape of the meat.
In a deep saucepan, fry the pork skins until crispy and brown. Once cooked, take it off the pan then set aside.
Using the same pan, pour in the Italian tomato sauce and let it simmer for 5 minutes.
Add in the rolled pork skins and let it simmer on low for about 2 hours.
Once tender, remove from the sauce. Cut off the strings and then slice.
Coat with a bit of sauce, and serve!
If you’re aiming for a softer texture that will still give you a bit of bite like al dente pasta, try cooking it longer. A good additional 2 or 3 hours more on the lowest heat will make all the difference.
Sugar: 6g
:
Calcium: 154mg
Calories: 303kcal
Carbohydrates: 22g
Cholesterol: 6mg
Fat: 21g
Fiber: 3g
Iron: 2mg
Potassium: 457mg
Protein: 9g
Saturated Fat: 2g
Sodium: 908mg
Vitamin A: 596IU
Vitamin C: 9mg
