CIFF E CIAFF - Braised Pork Belly with Garlic and Olives

The pig has sustained the Italian population for centuries with salumi and prosciutti.  Pork is in fact universally recognized as the "King of the table."  Pork was and continues to be a forever-present meat staple in the Abruzzese kitchen.  So important in fact, that the Pig Museum (Il Museo del maiale) opened in Carpineto Sinello, Abruzzo. 

CIFF e CIAFF is a characteristic dish usually served during the killing ritual of the pig.  The dish utilizes the”guanciale" or the “cheek” portion of the pig between the head and the shoulder.  Guanciale is similar to bacon in composition.


Pork ciff e ciaff  with broccoli di rape
All photos - Copyright - ©2011 - La Casa e Il Giardino - picasaweb




Keeping with the tradition, I still make this dish but instead of guanciale I prefer using pork belly.



Ingredients - 4 persons

2 lb. pork belly with skin

4 tablespoons of olive oil
8 whole garlic cloves with skin on

1/2 cup cured olives

8 dry red chilies

Salt and pepper

Procedure

Cut pork belly into cubes about 1" in size.  Add salt and pepper.  In a hot, cast iron skillet, add the oil and meat.  Cook over medium heat about 15 minutes.  Cover and continue to cook for an additional 10 minutes.  Uncover.  Crack the whole garlic cloves and add to meat. Cook until garlic is tender and brown.  Add the olives and dry red peppers and continue cooking for an additional 5 minutes.  The meat should be brown and crisp.  Serve with broccoli di rape or any other greens.

As you can see, pork is KING on our table.

Meathead Goldwyn: Lip Smackin' Pigskin Cracklins for Game Snackin