• 100g delicate extra virgin olive oil
  • 1 tablespoon of lard (optional)
  • 500g pork cheeks
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 3 bay leaves
  • 3kg of white onions (sliced thinly)
  • 120g whole milk
  • 1 tablespoon salt (plus more to taste)
  • Grated pecorino cheese
  • Grated parmesan cheese
  • 500g fresh gnocchi
  • Pork Rind Roll
  • 1 pork rind
  • 1 clove of garlic, sliced
  • 7-8 leaves of flat parsley
  • Salt (enough to cover the pork rind)
  • Freshly ground black pepper (enough to cover the pork rind)

Pork rind roll:

Step 1

Stretch out the slab of pork rind

Step 2

Sprinkle the slab with the garlic, parsley, cheese, salt and pepper

Step 3

Roll up and tie with twine


Step 1

In a large saucepan heat the oil and lard. Add the meat and brown

Step 2

Deglaze with the wine over high heat, scraping any bits from the bottom of the pan

Step 3

Lower the heat to medium and add the tomato paste and bay leaves 

Step 4

Cook for a few minutes to lightly toast the tomato paste

Step 5

Add the onions and the milk. Add the pork rind roll if using. Stir until everything is mixed together

Step 6

Cover with foil and cook on low heat until the onions no longer release any liquid

Step 7

Lower to a simmer and cook until the mixture becomes a thick sauce and the colour becomes amber (4-5 hours)

Step 8

Remove the meat and slice/shred

Step 9

Add meat back to the sauce

Step 10

Cook pasta according to instructions and then add to the sauce

Step 11

Garnish with a mix of grated parmigiano and pecorino cheese