'Ndocca 'ndocca

Pork dish typical of Teramo. This dish is made up with the less fine parts of the pork (snout, feet, tail, ears, rinds, ribs, tongue and blood).
This dish is a perfect example of "poor" and simple cook, it is a high-calorie dish that in the past was the ideal nourishment for farmers and shepherds during long and hard winters.
Its name probably comes from the dialect word ‘'ndoccare’ (cut into small pieces), a method of PREPARATION necessary to cooking this dish.

Preparation
The first and most important step is to disinfect the pork putting it on the flame in order to eliminate all the hairs.
Cut everything into small pieces, wash them and leave them in cold water for 2-3 hours.
Put the pork pieces in a pan with cold water until it is slightly covered it, bring it to boil and once the foam has been gone, add the herbs.
Let it simmer for 4-5 hours (we recommend to do not use aluminum pans).
Cook the blood of the pork separately making it boil and once solidified, cut it into cubes.
Add the blood to the ‘'ndocca' ndocca’ before take the pan off the heat.
This dish can be served both hot or cold with savory broth in jelly. Enjoy your meal!

Ingredients (for 6 people)
400 gr. of mixed pork meat (ears, tail, ribs, foot and tongue), 50 gr. of pork blood, 1 bay leaf,  3 grains of pepper, red pepper and salt to taste