Pork Braciole by kissmytiara

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Prep time: 0:30 Overall time: 4:00


4 servings scale / convert


5 (6 oz. each) pork shoulder, pounded very thinly to yield 6 by 8 inch long slices
1 tbsp. grated orange zest
5 tbsp. grated pecorino cheese
5 tbsp. chopped flat leaf parsley
Salt and pepper to taste


Season each piece of pork on one side with salt and pepper. In a small bowl, combine the orange zest, pecorino, and parsley. Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece. Starting at one end, carefully roll the pork to form a very thick 'cigar'. Wind a long piece of string around the roll many times and secure with a knot. Repeat with remaining pieces Bake for about 4 hours in a 300°F oven. Finish in sauce for about a 30 minutes. Serve in a good Italian sauce or Meat Ragu.


This recipe by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. I did cut the orange down a bit, as I felt it was a bit much.


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