The Porkiest Italian Pork Dish

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Right now, Italians are celebrating Carnevale: the festival that’s all about pigging out (literally) before Lent. Pork dishes are the name of the game, but this year I thought it would be fun to do something beyond meatballs.

I asked Eva to show me a different pork dish, something a little bit more adventurous. She sure did, and now I’m wondering if I can even bring myself to eat the crazy plate she has prepared…

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In this pot is something a little bit crazy and it’s only really here because I kind of asked for it but now that I’m looking at it I’m not sure that I can eat it I’m a very adventurous eater actually but even this is going a little

Far for me let me uh let me back up and explain how we got to be here so right now in Italy and other parts of the world it’s the period of Carnival Carnaval is a big celebration period before the 40 days of Lent Carnaval is

Where Marty gr comes from so if you picture marig gr you kind of have some idea of what Carnaval is like and of course because it’s Italy they celebrate Carnival with food most notably pork I think the idea is to really pig out before you go into the period of Lent

When you give up a lot of the things that you would normally eat and so every year we kind of celebrate in our own way with one of the classic Carnival pork dishes um such as like meatballs for instance but what did I do this year I

Told daa hey we make meatballs all the time let’s do something different show me a crazy pork dish unlike anything I’ve ever had before and so she did uh this dish is a little bit out there it is definitely for adventurous eaters maybe more adventurous than myself and

Uh well let me let me show you why I’m saying this yep here we are here we are with some delicious pork meat mhm we are going to use pig ears yep pig feet mhm and pig skin see now the pig skin I’m totally on board with pig skin is really good uh

Feet and ears I can’t say I’ve uh I’ve ever tried before I’m so sorry arper you don’t have you don’t say in America that usually from a pig you don’t throw away anything I think it mostly goes into hot dogs so maybe I have had pig ears and

Pig feet you see okay how do how do you cook these so the first step is to boil all this because we need to read off with discard we need to discard the extra fact that all these pie of meat they have got to got to wash those pig

Ears yeah and we need to wash them very very well yeah no kidding please wash them extremely well so um do you do you want to talk about where you found um this selection of meat we had to go to a international Asian market because because they have everything see

Because by the way the Asian people they eat like Italians so oh my gosh that’s huge it’s obvious that we are not going to use all of it no it’s not obvious I we don’t know what you’re doing it’s not obvious it’s because maybe you do need all of this

I’m cooking for just me and you so how can we eat a meter of pork skin so I’m going to cut it it and take the piece that I think will be Enough yes that is the perfect serving size for two people of pork skin the rest we will save to make our or beans with pork skin now we are going to add some spice some here herbs just to how do you say Prof to give another flavor another smell to this amazing

Piece of meat and I’m going to use some pepper corns bay leaves and I’m going to add also three cloves a little bit of salt and now from the moment in which the water start to boil we are going to cook them for 45 minutes while we wait

For the meat to boil do you want to tell us a little bit about the background of this dish yes arper but before a quick word from today’s video sponsor like so many other people these days a lot of our work is done online I’m always on

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No reason not to give it a try a big thank you to Opera for sponsoring today’s video this dish is called Cula and it’s a dish that traditionally is cooked in lombardia and because usually during uh the end of January Carnival was the period in which in Italy during

The past they killed the pigs it’s traditionally made during this time of year this is a dish that use all the part uses all the part of the pig that usually you don’t used to make the sausage you don’t used to make the capicola you don’t used to make I don’t

Know the pr and all the rest so they were the let’s say the leftover part of the animal that by the way it couldn’t be waste so they Meed this delicious dish that traditionally still now is cooked well that’s a refreshing site some sausages and r it’s all Park of the park

Pork the proc of the same animals because you need to learn that from an animal that you’re are going to you you kill you should eat all of them so the sacrifice is a good sacrifice while our Strange meat is boiling we need to take care of our normal meat and for normal

Meat I mean some ribs and sausages traditionally in lombardia would uses a sausage that they call Verina that is a sausage more or less big like that but because we don’t have we are going to use the normal one without adding any fat so no butter no pork fat no olive

Oil nothing just a pen so I assume you’re just kind of Browning them on all sides we are going to do this just to discard the extra fat that also this meat Has Now that we have these amazing meat boiled we need to cut it in a piece because uh we can’t use this whole you should know that traditionally is used also the the snout yes sir and also tail of the pig but they didn’t have so this is the this is the light

Version this is the light version yes and then here we have the skin okay pay attention that if you have some piece of herbs you discard them yeah we wouldn’t want that in the dish that would be Weird at this part Point our meat is precooked which means that is the time that we actually cook the Cula and we start with a little bit of onion because we discarded most of the fat of our meat we need to add some fat I’m going to add

A a little bit of butter here I have some beef bro that I’m going to reheat because I need the broth to be Warm when the onion is a little bit Tender Is the moment in which we can add our Strange Meat and now is the moment to add the our ribs Carrots and Celery I realize that I say this a lot but it smells really good in here I do have to say every time that pig is involved the smell is amazing I don’t think that exist any pork dish without wine so we are going to add some white wine fruna does not have white

Wine which is actually the the only thing I’ve eaten that even comes close to this well actually come to think of it when we did the pruna video actually a lot of calabrians left comments saying that sometimes when they make pruna they add things like pig ears and and snouts

And stuff like that so maybe these dishes are more similar than I thought what we are looking for here after we had the wine is that the alcohol of the wine evaporates which means that it will take about five 7 minutes you can understand from actually the smell what

You don’t smell the alcohol anymore the alcohol is gone I’m adding right now a little bit of bro so I will reduce the heat I covered the meat and we can take care of the other main ingredients of the ca which is verza Sao cabbage Right now the meat disappears this is a vegan dish it’s just full of cabbage we had a little bit of Salt and we cover so we will give the we will give the time to the Cabbage to a w yes so this step is optional because most not most but at least 50% of people who cook the ca they don’t use any any tomatoes in general there are the other

50% of people who use a little bit of tomato paste or one or two very ripe tomatoes so what I’m going to do is I’m melting some tomato paste in some hot Bro a little bit more Bro now we cover it again and we let it cook for about 1 hour and 15 minutes it start to look very very good is it sausage time yes now we need to add the last ingredient because our sausage here are too big what we are

Going to do is cut them in three part and we know that the ca is ready when the meat from the re so the the Bones from the ribs when it’s fall off the bone tender yes perfect I take it from the fact that the

Bowls are out that uh this is ready to eat I think that our CA is ready the smell is an amazing smell it does smell good I’ll take uh I’ll take some ribs and some sausage and some hairs and some skin and some f you need to eat all the Dish ah meatballs I could have just said meatballs let’s make meatballs this year a no because we need to change sometimes not always meatball meat meatballs so this is one of the most traditional and best pork dish that you can find in here all right I feel like to really get in

The spirit of things uh as much as I’m dying to dig into this rib right here I think I need to give uh an ear a chance I go with some feet so B atito BTO h M as it turns out Pig ear is basically just pig skin the cartilage gives it a slightly different texture it’s a little bit more crunchy but the taste is the same it just tastes like pork skin The Taste is absolutely the same all right now I need to try some of

The pork skin which I already know that I like okay that’s pretty good if you don’t try I understand that someone can be squeamish but when you try there is no reason to be squeamish because it’s too good it’s really good it’s like rich and light at the same time it’s silky

The texture is Silky creamy it is creamy but then you have the taste of the meat and the cabage I know it’s like a a symphony of a pork I love it it’s really good Eva it’s really good I have to to say I’m glad we didn’t do meatballs this

Year is one of the smartest way actually in which you can eat piece of meat that actually what what do you do with them I don’t think that this is something that you just have to cook if you happen to have pig ears lying around and you don’t know what to

Do with them I think this is worth cooking you should have your uh how do you say trust butcher trust butcher Trust your trusted butcher yes I and said okay you know what I need some pork ears pork tail pork skin pork feet pork snout yes they’ll be like finally we didn’t know

What to do with all these sitting in the back we were just going to make more hot dogs out of them happy carnal I think that this is out of all the amazing Italian pork dishes this is by far the porki the piggest pork dishes out there which

Is why I’m hoping you’ll forgive me when I make a very Pig move but it’s necessary sorry guys ribs can only be eaten one way so from this I can tell that you understand the spirit of this dish I hope this is the spirit of the

Dish cuz this is what I’m doing do you think anyone’s crazy enough to cook this I hope so because if they don’t do they don’t know what they are uh amazing here I agree but I don’t know we’ll see if you try this send us pictures tag us on

Instagram or Facebook at past grammar like this pastor Garian who made a very excellent and also very Carnival appropriate dish lasag alpana that is also well known in Italy like Las the perfect Fe well guys we hope you enjoyed this look at this fascinating Italian pork dish changed my mind on a

Few things happy Carnival and we’ll see you guys next Time I’m having difficulty explaining the flavor of this it’s good you see what I’m saying you see what I’m saying what you need to explain more then is good it’s like how it’s good it’s hard to explain how this is good it’s tremendously good how is good it’s tremendously good