Braised Pork Roll: Braciolona

Name: Braised Pork Roll: Braciolona
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms boneless pork shoulder or leg, butterflied and pounded to yield 1 large piece 1/2-inch thick and 12-inches square; 118 milliliters dried currants; 473 milliliters dry white wine; 4 garlic cloves, thinly sliced; 4 hard-boiled eggs, peeled and quartered lengthwise; 8 servings Kosher salt and freshly ground black pepper; 8 servings Several gratings of nutmeg; 59 milliliters extra-virgin olive oil; 4 Tbsps dried oregano leaves; 177 milliliters freshly grated young pecorino cheese; 59 milliliters pine nuts, baked for 8 minutes in a 400 degree F oven; 84 plum tomatoes, crushed by hand, juices included; 16 slices prosciutto di Parma, about 1/2 pound; 2 red onions, cut into 1/4-inch dice; 2 teaspoons hot red pepper flakes

Braised Pork Roll: Braciolona

Braised Pork Roll: Braciolona requires roughly 2 hours and 5 minutes from start to finish. One serving contains 661 calories, 52g of protein, and 29g of fat. This gluten free and primal recipe serves 8. Head to the store and pick up onions, pine nuts, young pecorino cheese, and a few other things to make it today.

Instructions

Lay the pork on a cutting board and season with salt and pepper. In a mixing bowl, stir together 1/2 cup of the parsley, the pine nuts, currants, and 1/2 cup of the pecorino and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pine Nuts

Currants

Pecorino

Parsley

Pork

Equipment you will use

Cutting Board

Mixing Bowl

Lay the prosciutto slices over the pork piece to cover completely.

Ingredients you will need

Prosciutto

Pork

Sprinkle the parsley mixture evenly over the prosciutto. Arrange the eggs in two rows across the meat. Grate nutmeg over the other piece and sprinkle with two tablespoons of the oregano, rubbing it between your fingers to release the essential oils. Carefully roll the piece up like a jellyroll and tie firmly with butcher's twine in several places. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Prosciutto

Oregano

Parsley

Nutmeg

Egg

Meat

Roll

Equipment you will use

Kitchen Twine

In an 8-quart Dutch oven, heat the oil until smoking. Carefully brown the pork roll on all sides, taking your time to get a deep golden brown; this should take 15 to 20 minutes.

Ingredients you will need

Pork Roll

Cooking Oil

Equipment you will use

Dutch Oven

Remove the meat and set aside.

Ingredients you will need

Meat

Add the onions, remaining 2 tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft, about 9 to 11 minutes.

Ingredients you will need

Oregano

Garlic

Onion

Equipment you will use

Frying Pan

Add the wine, tomatoes, and pepper flakes and bring to a boil. Return the pork to the pan and simmer, partially covered, for 1 hour and 20 minutes, moving occasionally to avoid sticking.

Ingredients you will need

Tomato

Pepper

Pork

Wine

Equipment you will use

Frying Pan

Transfer the pork to a cutting board and remove the butcher's twine carefully. Slice the braciolona 3/4inch thick with a very sharp knife. Arrange like shingles on a warm platter and sprinkle with the remaining 1/4 cup of grated pecorino and remaining chopped parsley. Cover and keep warm if serving after the pasta course.

Ingredients you will need

Pecorino

Parsley

Pasta