Pork belly alla nonna recipe

Pork Belly alla Nonna recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering Pork Belly alla Nonna recipe, a delightful dish that brings together the best of Italian flavors and traditions. This recipe is a true homage to our grandmothers' cooking, with tender and succulent pork belly slow-cooked to perfection. The rich and savory flavors are enhanced by aromatic herbs, garlic, and a touch of red wine, creating a melt-in-your-mouth experience. Serve this classic Italian dish with creamy mashed potatoes or crusty bread to soak up every last bit of the delicious sauce.

Keywords: Pork belly, alla nonna, Italian flavors, slow-cooked, savory.

Pork belly alla nonna recipe details

Pork belly alla nonna recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

600 g	pork belly, cut in approx. 5cm chunks
300 g	spare ribs
3 clove(s)	garlic, chopped
1	onion, cut in thin slices
2 tsp	Pesto
1 large can(s)	diced tomatoes
1 glass(es)	tomato sauce (250ml)
some	oil
some	whipping cream
some	cherry tomatoes
	salt and pepper
	rosemary
	oregano

Instructions

In a heavy pan heat some oil and fry the garlic, onion, the pork belly pieces and the spare ribs until the meat is browned all around. Add the pesto and mix well. Some fat will melt out of the meat but leave it in the sauce; it will give a lot of taste. Season well, add the tomatoes and herbs and let simmer over low heat for up to two hours. Turn the meat now and then and add a little water if necessary; the meat should always be covered by the sauce.

After 2 hours add the tomato sauce, whipping cream to taste and the cherry tomatoes. Cook for another 30-45 minutes. The meat should be soft and the sauce creamy. Season to taste with salt and pepper. Serve with pasta.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a