Cif e Ciaf
Cif e Ciaf is a rustic Abruzzese skillet dish of tender pork trimmings fried vigorously with garlic, rosemary, and dried sweet peppers.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy cast-iron skillet
- •Chef's knife
- •Wooden spoon
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 41 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Cut the pork into even, bite-sized cubes, keeping a balanced mix of lean and fat.
- 2
Heat the olive oil in a heavy cast-iron skillet over medium-high heat until hot.
- 3
Add the pork cubes in a single layer and fry briskly to create a vigorous sizzle.
- 4
Cook for ten minutes, turning frequently until the meat is browned and releases its fat.
- 5
Add the crushed garlic cloves, whole rosemary sprigs, and the bay leaf to the pan.
- 6
Pour in the white wine and let it bubble fiercely until the alcohol evaporates completely.
- 7
Tear the dried sweet peppers into large flakes and scatter them over the meat.
- 8
Stir in the chilli flakes, fine sea salt, and cracked black pepper.
- 9
Lower the heat slightly and fry for five more minutes until the pepper flakes turn aromatic.
- 10
Remove the garlic skins and rosemary twigs, then serve immediately sizzling hot.
Chef's tips
Use a heavy cast-iron skillet to achieve the signature searing heat without burning the fat. Mix lean cuts with fatty cuts like belly or cheek to keep the meat exceptionally juicy. Add the dried sweet peppers only towards the end of cooking so they crisp up without scorching.
Ingredient substitutions
- Peperone Dolce di Altino → mild dried Spanish ñora peppers or sweet Italian peperoni cruschi
- Trebbiano d'Abruzzo → any crisp, dry unwooded Italian white wine
Storage
Keep leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in a hot dry skillet over medium heat for four minutes until sizzling and thoroughly warmed.
Common mistakes to avoid
- •Adding the delicate dried peppers too early, causing them to blacken and turn bitter.
- •Overcrowding a thin frying pan, which boils the pork rather than frying it aggressively.
- •Using only lean pork loin, which dries out quickly without yielding rich cooking fat.
Serving suggestions
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