Massimo Mele's Gnocchi With Slow Cooked Pork Cheeks, Onions and Pecorino

Procedure

Pork Rind Roll

1. Stretch out the slab of pork rind.
2. Sprinkle the slab with the garlic, parsley, cheese, salt and pepper.
3. Roll up and tie with twine.

Sauce

1. In a large saucepan heat the oil and lard. Add the meat and brown.
2. Deglaze with the wine over high heat, scraping any bits from the bottom of the pan.
3. Lower the heat to medium and add the tomato paste and bay leaves. 
4. Cook for a few minutes to lightly toast the tomato paste.
5. Add the onions and the milk. Add the pork rind roll if using. Stir until everything is mixed together.
6. Cover with foil and cook on low heat until the onions no longer release any liquid.
7. Lower to a simmer and cook until the mixture becomes a thick sauce and the colour becomes amber (4-5 hours).
8. Remove the meat and slice/shred.
9. Add meat back to the sauce.
10. Cook pasta according to instructions and then add to the sauce.
11. Garnish with a mix of grated parmigiano and pecorino cheese.