Pork Braciole But Different Food

PORK BRACIOLE

Steps:

• 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 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.

PORK BRACIOLE BUT DIFFERENT

Steps:

• Wash meat and pat dry.
• Pound very thin.
• Season with a little salt and pepper.
• For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
• Spread a thin layer of stuffing on each slice of meat.
• Roll up and tie with cooking or cotton string.
• Heat oil in pan over medium heat till hot.
• Brown the meat on all sides until cooked.
• Set aside to add sauce when ready to serve.
• Remove strings before adding sauce.

PORK BRACIOLA MARINARA

Steps:

• Start by butterflying the pork steaks. With the palm of 1 hand firmly steadying a cutlet on the cutting board, and with your knife blade parallel to the meat, slice almost all the way through the meat (horizontally), leaving the last 1/4-inch uncut. Open up the cutlet like a book, season it with salt and white pepper, and set it aside. Repeat with the remaining pork steaks.
• Next, sprinkle the cut side of each cutlet with a tiny pinch of minced garlic, a couple pinches parsley, and a generous tablespoon provolone cheese and Parmesan cheese. Roll the cutlets into tight logs and set aside, seam-side down.
• Tie each rolled up pork steak with 2 or 3 pieces butcher's twine.
• In a large pot, bring the tomato sauce to a steady, gentle simmer. Place the braciola into the pot of tomato sauce and let simmer 3 hours, or until tender.
• To serve: Remove the braciola from the sauce and snip off the twine. Arrange, whole or sliced, on a platter with a generous blanket of sauce.
• Transfer the remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with grated Parmesan and serve.
• To make the Tomato Sauce: Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring occasionally, until the garlic is deeply colored and fragrant. Cook's Note: If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.
• While the garlic is getting golden, pour the tomatoes into a large bowl and crush them with your hands. Remove the stem end and any basil leaves from the canned tomatoes as you crush them.
• When the garlic is just about done, add the red pepper flakes to the oil and cook for 30 seconds to 1 minute, to infuse their flavor and spice into the oil. Dump in the tomatoes, add the salt, and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, and simmer for 4 hours, stirring from time to time.
• Check the sauce for salt at the end and add more, if deemed necessary. The sauce can be cooked with meat at this point, or cool and store, covered, in the refrigerator for at least 4 days or frozen for up to a few months, until needed.

PORK BRACIOLE

Steps:

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
• Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

FRANKIES SPUNTINO PORK BRACIOLE

Steps:

• Preheat oven to 325 degrees. Line cutlets up on a clean work surface with the shorter sides on top and bottom (seam side up, if made from a butterflied cut). Season with salt and pepper, and sprinkle with minced garlic, parsley and cheeses. Roll a cutlet into a tight log. Stretch butcher's twine along the length of the roll; wrap string tightly around one end and continue wrapping to the other end, each turn an inch from the previous one; tie loose ends. Repeat with remaining braciola.
• Empty two cans of tomatoes into a mixing bowl. Use your fingers to break tomatoes apart, and discard firm cores and tops. Pour half the sauce into a deep-sided roasting pan. Season with salt and pepper.
• Place a large skillet over medium-high heat, and add oils. When oils are hot but not smoking add braciola and sear, rotating every minute or so, until browned all over. Reduce heat to medium, add whole garlic cloves and sauté 2 to 3 minutes. Transfer braciola to roasting pan, allowing garlic to continue cooking until golden. Add a cup of remaining sauce to skillet, and scrape browned bits from bottom; shut off heat, and pour over braciola. Add remaining sauce to braciola, completely covering braciola. (If there isn't enough sauce, use another can of tomatoes.) Cover tightly with foil, and bake until tender, from 1 to 3 hours. Check frequently for doneness.
• Snip twine off braciola. Arrange, whole or sliced, on a platter, drizzle with some sauce and transfer remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with Parmigiano-Reggiano.

BON APPETIT'S BRACIOLE

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
• Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
• Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
• Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
• Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.