Ciffe e Ciaffe (Pork Stew with Dried Sweet Peppers)
Category: Main Course
Servings: 4
This hearty Italian pork stew, Ciffe e Ciaffe, is an ode to the rich flavors of slow-cooked meats and the smoky, spicy kick of dried sweet peppers. Combining different cuts of pork, including pork loin, guanciale, and ribs, this dish is perfect for cozy dinners or special occasions. It’s incredibly aromatic, with a deep infusion of rosemary, bay leaves, and garlic that gives it a rustic charm. Paired with a touch of white wine and vegetable broth, it creates a tender, flavorful stew that will have your guests asking for seconds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork Pancetta | 400g |
| Pork Loin (Lonza di Maiale) | 400g |
| Pork Cheeks (Guancia di Maiale) | 400g |
| Pork Ribs (Costine di Maiale) | 400g |
| Dried Sweet Peppers (Peperoni Dolci Secchi) | 6 (whole) |
| Dry White Wine | 100g |
| Vegetable Broth | 100g |
| Garlic | 6 cloves |
| Bay Leaves (Alloro) | 7 leaves |
| Rosemary | 3 sprigs |
| Extra Virgin Olive Oil | As needed |
| Salt | As needed |
| Black Pepper | As needed |
Instructions:
-
Prepare the Meat:
- Begin by cutting the various cuts of pork into large chunks. For the Ciffe e Ciaffe, chop the pork loin, pancetta, and guanciale into generous pieces. Leave the ribs whole for a more rustic look and texture. Set all the pieces aside.
-
Sauté the Aromatics:
- In a large skillet or Dutch oven, heat a generous splash of extra virgin olive oil over medium heat. Once the oil is hot, add the bay leaves and rosemary sprigs to infuse the oil with their aromatic oils.
- Add the chopped garlic to the pan and sauté for about 1-2 minutes, until fragrant, but be careful not to burn the garlic.
-
Brown the Meat:
- Add the pork chunks (pancetta, pork loin, guanciale, and ribs) to the pan, ensuring they are browned on all sides. This should take about 5-7 minutes, depending on the size of the pieces.
- The goal is to develop a deep, golden-brown color on the meat, which will add flavor to the final dish.
-
Deglaze the Pan:
- Once the meat is nicely browned, pour in the dry white wine to deglaze the pan. Stir well to lift any caramelized bits off the bottom of the pan and infuse the wine into the meat.
-
Simmer:
- Pour in the vegetable broth, making sure the liquid covers at least halfway up the sides of the meat. Stir everything together, then cover with a lid.
- Reduce the heat to low and let the stew simmer gently for about 40-50 minutes, or until the meat is tender and fully cooked through. The cooking time may vary depending on the size of your meat chunks.
-
Prepare the Peppers:
- While the stew is simmering, break the dried sweet peppers into small pieces, removing any seeds. Place the pepper bits into a small bowl and set aside.
-
Finish the Dish:
- When the stew has about 10 minutes left to cook, add the dried sweet peppers to the pan. Stir in the peppers, and season the stew with salt and black pepper to taste. Continue cooking, covered, until the peppers soften and the flavors meld.
-
Serve:
- Once the pork is tender and the broth has thickened slightly, remove the stew from the heat. Taste and adjust the seasoning if necessary.
- Serve the Ciffe e Ciaffe hot, paired with crusty bread or a side of roasted vegetables for a complete and satisfying meal.
Tips for Success:
- Meat Cuts: Feel free to experiment with other cuts of pork like shoulder or belly, but the combination of pancetta, pork loin, guanciale, and ribs gives the dish both rich flavor and tenderness.
- Peppers: If you can’t find dried sweet peppers, you can substitute with a mild chili pepper or sweet bell peppers, although it will alter the flavor profile.
- Wine: A good dry white wine, such as a Pinot Grigio or Sauvignon Blanc, will add acidity and depth to the dish. Avoid overly sweet wines.
This dish is best enjoyed on a chilly evening when you want something hearty and comforting. The Ciffe e Ciaffe pairs wonderfully with a light Italian red wine or a crisp, chilled white to balance out the richness of the pork and peppers. Bon appétit!
