Pork rind with celery hearts and potatoes
This tasty treat was adapted from a recipe by Fabio Picchi from the book Pigs and Pork.
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- 200g pork rind
- 1 onion
- 1 celery stick
- 1 carrot
- 2 tbs extra virgin olive oil
- 1 bay leaf
- 1 sprig each of sage and rosemary
- 2 cloves garlic, crushed
- Ground black pepper
- Chilli powder
- 1 cup canned tomatoes
- 2 celery hearts, thinly sliced
- 8 small new potatoes, peeled and cut into bite-size pieces
- Crusty bread, to serve
Cut rind into finger-length strips.
Plunge into boiling water and simmer for 90 minutes until tender.
Drain, rinse under running water.
Finely chop onion, celery stick and carrot.
Fry gently in oil in heavy casserole pot until just browned.
Add herbs and garlic.
Season with pepper and chilli to taste.
Stir in pork rind, tomatoes, celery hearts and potatoes.
Add 1 ladleful of water and simmer for 1 hour.
Season to taste with salt.