Pampanella is an incredible Italian pork dish which comes from the oft-forgotten region of Molise. This meat dish is a rarity and little known by most Italians, but we think that it deserves much more recognition than it currently receives.
The dish is very simple, and consists of pork meat (just about any cut will work, see below) which is seasoned with salt, garlic, and liberally rubbed with paprika pepper. The meat is cooked at a medium/low temperature for several hours underneath soaked paper, mimicking the traditional cooking method where it was wrapped in grape leaves. Finally, the pork is generously doused in white wine vinegar before being served warm or at room temperature.
The result is an incredible balance of fatty pork and tangy vinegar sauce, all complemented by the mellow flavor of paprika.
Which Cut of Pork to Use for Pampanella?
In Molise, they use just about every cut of pork to make pampanella: shoulder, ribs, tenderloin, belly, etc. We found that country style ribs, which are practically pre-cut to be perfect for pampanella, provide a good balance of lean meat and fat, so we recommend this cut as a starting point.
That being said, you can adopt the technique to use just about any cut you like, provided you cut the meat in approximately 3 inch (7.5 cm) tall strips and score bigger chunks to allow for maximum rub surface area. In the case of pork ribs, cut the rib rack into individual ribs.
A Note on Ingredient Amounts
We made this recipe with about 5 pounds (2.25 kg) of meat, but you can use any amount you prefer, provided you have a deep baking pan which will snugly fit the meat. You want the pork to be fairly compacted together, without a lot of empty space around.
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PAMPANELLA RECIPE
Cook Time: 3 to 4 hours
For this recipe, you will need:
Country-style pork ribs (see above)
Salt
Garlic cloves (1 to 2 cloves per pound of meat), peeled and finely diced
Sweet paprika (about ¼ cup or 30 g per pound of meat, although having extra is always a good idea)
Red chili pepper flakes, to taste (optional)
A deep baking tray that will snugly fit the quantity of meat you select
Butcher or parchment paper
White wine vinegar for drizzling
Take one of the country-style “ribs” (this cut actually comes from the shoulder, and isn’t a rib at all) and score it with a sharp knife every 2 inches (5 cm) along its length. The incisions should cut deep but leave the rib connected along the bottom. Repeat to score all of the meat. If it makes the ribs easier to handle or to fit in your baking pan, you can cut each in half to make shorter sections.
Sprinkle salt all over the meat, especially into the scores you previously cut. Next, rub diced garlic into each of the scores. Finally, dust the meat completely with paprika. The pork should be completely coated with paprika on all sides, including in the scores. We recommend doing so in a tray to avoid waste, and using a spoon to generously distribute the paprika over the meat.
Snugly arrange the ribs in a single layer in a deep baking tray. It doesn’t matter too much how the meat is arranged, as long as it all fits snugly into the pan without a lot of extra space around.
If you want to give your pampanella a hint of spiciness, sprinkle the top of the meat with a little bit of red chili pepper flakes.
Refrigerate the pork for 45 to 60 minutes, uncovered. Preheat the oven to 300°F (150°C).
Thoroughly soak a sheet of butcher or parchment paper in water and use it to cover the meat, tucking the edges around the pork to seal it in. Bake for 2 to 3 hours, or until the meat is very tender.
Scoop the meat out from the baking pan with a spatula and transfer to a serving platter. Drizzle the meat generously with vinegar. For best results, let the meat cool to room temperature before serving. Drizzle the meat with extra vinegar before eating.
Pampanella will keep well in the fridge for a few days, or can be frozen for several months.
Buon appetito!