Equipment
Ingredients
Pork and Filling
- 600 g pork leg steaks, cut thin
- 2 garlic, minced
- 15 g fresh parsley, finely chopped
- 40 g pecorino romano, grated
- 60 g provolone cheese, sliced thin
- 30 g panko breadcrumbs
- 15 ml extra virgin olive oil
- 5 g salt
- 2 g black pepper
Tomato Sauce
- 30 ml extra virgin olive oil
- 1 yellow onion, diced
- 3 garlic, minced
- 30 g tomato paste
- 120 ml dry red wine
- 800 g crushed tomatoes
- 10 g fresh basil, torn
Nutrition (per serving)
Method
Place the pork slices between two sheets of plastic wrap on a cutting board. Using a meat mallet, gently pound outward from the center until the slices are a uniform 5 millimeter thickness. Wash your hands, mallet, and board immediately after to prevent cross-contamination.
Combine the minced garlic, chopped parsley, grated pecorino romano, breadcrumbs, salt, pepper, and the smaller measure of olive oil in a mixing bowl. Stir until the mixture resembles coarse, wet sand.
Lay the pounded pork slices flat. Distribute the breadcrumb filling evenly over each slice, leaving a small border around the edges. Top with provolone cheese slices. Roll each piece up tightly like a cylinder and tie them securely in three places with kitchen twine.
Heat the larger measure of olive oil in a Dutch oven over medium-high heat. Add the tied pork rolls and sear them, turning occasionally with tongs, until deeply browned on all sides. Remove the pork to a clean plate.
Lower the heat to medium. Add the diced onion to the hot Dutch oven and cook until softened and translucent. Stir in the minced garlic and tomato paste, cooking for one more minute until highly fragrant.
Pour the red wine into the pot to deglaze, scraping up the browned bits from the bottom. Let the wine simmer vigorously until it has reduced by half.
Pour in the crushed tomatoes and torn basil, then return the pork rolls and any resting juices to the pot. Bring to a gentle simmer, cover with a lid, and cook on low heat for 2 hours. Ensure the pork reaches a minimum safe internal temperature of 74C or 165F, though braising will take it much higher for structural tenderness.
Carefully remove the pork from the sauce and let it rest slightly. Snip and discard the kitchen twine. Serve hot smothered in sauce, or allow to cool completely and serve at room temperature as a robust antipasto.
Chef's Notes
- Always pound your pork gently outward from the center. Using too much downward force will tear the muscle fibers, which causes the filling to leak during the braise.
- Tying the braciole requires standard butcher knots. Snug them tightly because the meat shrinks slightly as it cooks, which can cause loose knots to fall off.
- This dish is highly recommended as a make-ahead meal. The pork acts like a sponge, absorbing the acidic and savory qualities of the tomato sauce as it rests in the fridge overnight.
- Food safety is critical: thoroughly wash your hands, meat mallet, cutting board, and countertops with hot soapy water immediately after handling the raw pork.
Storage
Refrigerator: 4 days — Flavors deepen significantly after resting for a day. Keep the pork completely submerged in the sauce to prevent drying out.
Freezer: 3 months — Freeze in an airtight container with plenty of sauce to protect the meat from freezer burn.
Reheating: Simmer gently on the stovetop over low heat for 15 minutes until warmed through, or microwave covered in short bursts.
