Pampanella Molisana (Paprika Roast Pork from Molise)
Pampanella Molisana is juicy slow-roasted pork from Molise, Italy that has the most amazing red hue and smoky, sweet, and spiced flavour. Relatively unknown outside the region, it's beloved by Molisans and visitors alike. Discover how simple it is to create this amazing traditional recipe at home.
Combine the paprikas, salt and garlic granules and set aside.
Cutting the meat
Cut the meat into 1-inch slices stopping short of the bottom by about 1-inch. You'll create a type of 'book' of sliced meat; all connected at the base.
Put on some kitchen gloves and generously douse all the surface of the pork, be sure to cover all the exposed areas as this will give as much flavour as possible.
Place a sheet of parchment (greaseproof) paper in a casserole pan or tin that will fit the pork snugly. Place the meat on top and then top the meat with more paper, folding under to ensure everything is tightly covered.
Refrigerate for at least 1 hour (up to 24) for the paprika to permeate the flesh to give a fuller flavour.
Cooking the pork
Preheat oven to 300ºF/150ºC
Unwrap the meat and sprinkle over 1-2 tablespoons of the wine vinegar. Re-wrap tightly and bake in the oven for 2½-3 hours.Baste the meat a couple of times during the cooking, being sure to re-cover the pork snugly each time. This will keep the red colour more vibrant.
Once roasted, baste one more time just before serving - I'll often add a spritz of lemon juice too, but this is optional. (See notes for suggestions on serving)
Notes
Serving suggestionsServe hot from the oven as you would a regular roast meat with salads and vegetables. My sweet and tart Fennel and apple salad works extremely well alongside pampanella!Alternatively, a popular way to enjoy pampanella is in a sandwiuch. Serve it thinly sliced in a bread roll or between some crunchy toasted baguette or ciabatta. I like to chop up some pickles and add to the sandwich alongside some arugula/rocket.TipsTo ensure the meat keeps its red colour use a good quality paprika - get it from a spice vendor or alternatively try an Indian deli as they often have the freshest spices. If you can find mild Kashmiri chilli powder add some of that - it has the best, most vibrant red colour.Another trick is to ensure the meat is tightly covered. Exposure to direct heat will brown the surface and you'll be in danger of losing some or all of the red colour. For an extra precaution, once the meat is wrapped, cover the whole thing in an extra layer of thick kitchen foil.LeftoversPampanella leftovers are great for sandwiches and as a cold cut with salad. Traditionally leftovers are also mashed and used to stuff egg pasta shapes like ravioli.StoragePampanella will stay fresh, tightly wrapped for 3-4 days in the fridge. It's not suitable for freezing.