Cotiche al Sugo

Method

1. Pre-cook the pork rinds: boil in water with 2 bay leaves and a handful of salt for 40 minutes. Drain, scrape off excess fat, rinse, and refrigerate for at least 12 hours (or up to 24 hours) to develop collagen and reduce fat.
2. After resting, rinse the rinds again. Cut into rectangles for rolls, and cut the remaining pieces into strips.
3. Prepare a mixture of minced garlic, parsley, chili pepper, salt, and pepper. Optionally add breadcrumbs.
4. Place the mixture on the inside of each rectangle, roll tightly, and tie with kitchen twine. (See video for tying technique.)
5. In a large pan, add some of the aromatic mixture and olive oil. Over low heat, add the rolls and the strips, and brown them on all sides.
6. After browning, increase heat, add dry white wine, and let the alcohol evaporate.
7. Add tomato sauce and an equal amount of water. Bring to a boil, then reduce heat to low and simmer for 45 minutes. In the last 5 minutes, adjust salt and optionally add pre-cooked beans.
8. Serve: remove twine, plate rolls with sauce. If using beans, serve them alongside.