Pig 'ndocca 'ndocca

Preparation:

Preparation: Soak the meat for about twelve hours in cold water with a few tablespoons of vinegar. Drain them, cut them into pieces and place them in a saucepan, preferably an earthenware one, with the bay leaf, garlic, chilli pepper and rosemary; cover with water, bring to the boil, add salt and cook, with the lid on, over low heat for about four hours. Serve the meat with a little broth and homemade bread. At the end of cooking, the broth should be very reduced and rather sticky. If you want to enjoy this dish cold, leave it in the broth which will become jelly.