Ingredients
- 3 pounds boneless pork shoulder or leg, butterflied and pounded to yield 1 large piece 1/2-inch thick and 12-inches square
- Kosher salt and freshly ground black pepper
- 1/4 cup pine nuts, baked for 8 minutes in a 400 degree F oven
- 1/2 cup dried currants
- 3/4 cup freshly grated young pecorino cheese
- 16 slices prosciutto di Parma, about 1/2 pound
- 4 hard-boiled eggs, peeled and quartered lengthwise
- Several gratings of nutmeg
- 4 tablespoons of dried oregano leaves
- 1/4 cup extra-virgin olive oil
- 2 red onions, cut into 1/4-inch dice
- 4 garlic cloves, thinly sliced
- 2 cups dry white wine
- 3 (28-ounce) cans plum tomatoes, crushed by hand, juices included
- 2 teaspoons hot red pepper flakes
Directions
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. Lay the prosciutto slices over the pork piece to cover completely. 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.
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. Remove the meat and set aside.
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. 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.
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.
Photo: Braised Pork Roll: Braciolona Recipe
















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By dmrmsr
Bend, OR
on February 09, 2013
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1 - Big advantage that this dish can be made ahead then rewarmed before slicing to serve. 2 - The dish benefits from being made the day before...remove meat from braising sauce...refrigerate separately...next day lift a substantial amount of fat from sauce before rewarming all to continue. Pork shoulder throws a lot of fat and we think the dish was improved by the fat removal step. 3 - This works as well for low heat (300 degree oven braise as stove top braise. If oven, two hours plus. 4 - Typo in this recipe "...grate nutmeg over the other piece.." should read "...over the ENTIRE piece".
By Litedp
New York, NY
on January 04, 2012
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Great for a dinner party. It tastes fabulous, you do all the work ahead of time, and it comes out moist and looks wonderful. And besides, its pork with pork. So, uh, I liked it.
By junktoo_7591457
lexington, MA
on April 15, 2007
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Loved the integration of different flavors. It would be nice to have the filling be a uniform thickness across the roll. But since you have to brown it afterwards you have to close off the ends, otherwise some of the filling will fall out. At the end of the cooking time I took out the roll and boiled the sauce down to thicken it.
Read all 6 reviews