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'Ndocca 'ndocca
'ndocca 'ndocca
This recipe is typical within the province of Teramo and is prepared with all the less valued parts of the pork (ears, snout, feet, tail, chops, rind, tongue and blood). The name probably derives from the fact that each ingredient is cut in small size pieces so that they cook properly. This extremely high-calorie dish is ideal for mountain people and farmers to feed on during the long and harsh winters and is a great example of simple and instinctive cooking traditions.
Directions:
Carefully flame the assorted pieces of pork to disinfect them and to remove the hair.
Cut them into small pieces, wash them and let them soak in cold water for about 2-3 hours.
Lay the pieces into a dish (no aluminium) and cover it slightly with cold water. Let it boil, skim and add the spices.
Cook on a low flame for about 4-5 hours (the meat must be well cooked).
Boil apart the pork blood and cut it into small cubes once it is cooked.
Add the blood cubes to the “'ndocca 'ndocca” before removing it from the flame.
Serve the dish warm or cold (as an aspic).Tip:
an orange peel, nutmeg and a bit of tomato sauce can be added during cooking time to add flavour (depending on taste).
Ingredients (for 6 servings):
400 gr. assorted pork meat (ears, tail, chops, feet and tongue), 50 gr. pork blood, 1 bay leaf, 3 peppercorns, chili and salt to taste.