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Braised Pork Roll: Braciolona Recipe

Braised Pork Roll: Braciolona

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Average Rating:

Total Reviews: 6

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  • 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".

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  • 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.

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  • 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.

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  • on March 31, 2007

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    excellent flavor, changes currents to dried figs, worked wonderfully. Will make again and again

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  • on September 07, 2006

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    Really good dish. Be sure to use a good procuitto - the difference will be notable.

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  • on March 10, 2006

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    The Braciolana came out delicious. I have experiance as a former meat cutter. However others should consider having their butcher (meat cutter do the butterflying. The currents (raisins add a nice ocassional sweat treat hidden within the rich hearty flavors. I will keep this as a favorite in my recipe box.

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