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pork kosher salt pork back fat flat leaf parsley garlic freshly ground black pepper kitchen twine extra-virgin olive oil liters fresh basil
Viewed: 14 - Published at: 6 years agoIngredients
- 3 pounds (1 1/2 kilograms) boneless pork butt (shoulder), trimmed of external fat
- Kosher salt
- 1/4 pound (115 grams) pork back fat, finely ground or minced to a paste by hand
- 2 1/2 tablespoons finely chopped flat-leaf parsley
- 2 garlic cloves, finely minced, plus 2 whole garlic cloves
- Freshly ground black pepper
- Kitchen twine
- Extra virgin olive oil
- 2 quarts (2 liters) peeled, seeded, and diced ripe tomatoes or two 28-ounce (800-gram) cans Italian San Marzano tomatoes, broken up by hand
- 5 fresh basil leaves, torn into smaller pieces
Method
- Cut the pork into scaloppine-like slices about 5 by 3 inches (13 by 8 centimeters) and 1/4 inch (6 millimeters) thick.
- They dont have to be perfect rectangles.
- The 3 pounds (1 1/2 kilograms) meat should yield about 12 slices.
- Working with one slice at a time, put the meat between two sheets of plastic wrap and pound with a meat mallet to flatten the pork to about 1/8 inch (3 millimeters) thick and to enlarge the surface area.
- When all the slices have been pounded, sprinkle both sides with salt.
- For the Stuffing: Combine the pork fat with the parsley and garlic.
- Season with 3/4 teaspoon salt and pepper to taste.
- Mix until smooth and creamy.
- Top each piece of pork with 2 teaspoons of the stuffing.
- Spread the stuffing evenly but stop short of the edges.
- Working from the shorter side, roll the slices tightly like a jelly roll.
- Using a 12-inch (30-centimeter) length of kitchen twine, tie each roll by looping the twine around the roll, working from one end of the roll to the other, and then back again.
- Tie the ends of the twine together.
- Choose a 6-quart (6-liter) heavy pot or Dutch oven large enough to hold all the braciole snugly in one layer.
- Set the pot over moderately high heat and add enough olive oil to coat the bottom.
- When the oil is hot, add the braciole and brown the rolls on all sides, about 5 minutes total.
- Anice crust should develop on the bottom of the pan.
- Add the 2 whole garlic cloves and saute briefly to release their fragrance, then add the tomatoes and basil.
- With a wooden spoon, scrape up all the crusty browned bits on the bottom of the pan.
- Season with salt and simmer gently, uncovered, until the sauce thickens and the meat is fork tender, 1 to 1 1/2 hours.
- Remove the braciole from the sauce and cut away the string.
- Return them to the sauce and keep warm over low heat.
- Reserving some sauce to coat the braciole, use the remaining sauce to coat 1 pound (450 grams) of pasta for a first course (see recipe introduction), then serve the braciole as a second course.
