Best 3 Pork Braciole Cooking Time Recipes
Pork braciole is a classic Italian dish that is made with thinly sliced pork loin that is rolled up and stuffed with a savory filling. It is then braised in a flavorful sauce until the pork is tender and juicy. This versatile dish can be made with a variety of fillings, from traditional Italian ingredients like prosciutto, cheese, and herbs to more creative options like sun-dried tomatoes, spinach, and mushrooms. Whether you are looking for a hearty weeknight meal or an impressive dish for a special occasion, pork braciole is sure to please.
This article provides three different recipes for pork braciole, each with its own unique flavor profile. The first recipe is a classic pork braciole recipe that uses a traditional Italian filling of prosciutto, cheese, and herbs. The second recipe is a more modern take on the dish, using a filling of sun-dried tomatoes, spinach, and mushrooms. The third recipe is a spicy pork braciole recipe that uses a filling of hot peppers and chili flakes. No matter which recipe you choose, you are sure to enjoy this delicious and versatile Italian dish.
BRACIOLE
In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.
Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
PORK BRACIOLE
This recipe by by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. Adopted recipe 08/06
Provided by katie in the UP
Categories Pork
Time 4h
Yield 4 pieces
Number Of Ingredients 5
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.
FRANKIES SPUNTINO PORK BRACIOLE
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks' version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.
Provided by Dana Bowen
Categories dinner, project, main course
Time 4h
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 35 grams, Carbohydrate 15 grams, Fat 58 grams, Fiber 6 grams, Protein 60 grams, SaturatedFat 19 grams, Sodium 1393 milligrams, Sugar 8 grams
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for braciole, as it is a tough cut that will become tender when cooked slowly.
- Pound the pork thin: Pounding the pork thin will help it cook evenly and make it more tender.
- Use a variety of fillings: Braciole can be filled with a variety of fillings, such as cheese, bread crumbs, herbs, and vegetables. Get creative and experiment with different flavor combinations.
- Brown the braciole before braising: Browning the braciole before braising will help to develop its flavor and give it a nice crust.
- Use a flavorful braising liquid: The braising liquid is essential for adding flavor to the braciole. Use a combination of broth, wine, and tomatoes, and season it with herbs and spices.
- Cook the braciole until it is tender: Braciole should be cooked until it is fall-apart tender. This can take several hours, so be patient.
- Serve the braciole with your favorite sides: Braciole can be served with a variety of sides, such as pasta, rice, or vegetables.
Conclusion:
Pork braciole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork, and it can be made ahead of time and reheated. With a little planning and effort, you can make a delicious and impressive dish that will be sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
