Pork Braciole are basically stuffed pork loin rolls.
This recipe has a long history, since it’s prepared every Sunday in southern Italian homes, especially in Sicily.
Sunday in Sicily is an important day as all family members are free and can all have lunch together. So, all the relatives are brought together and, in every house, elaborate dishes are cooked just to celebrate this moment. This is one of those recipes that are unfailingly prepared during this day.
The ingredients needed for this recipe are:
16 Slices of Pork Loin (it’s important that the slices are thin and not large.)
4 Large Wooden Sticks
400 gr. Breadcrumbs
300 gr. Provolone Cheese
3 tbsp Parmesan Cheese
50 gr. Parsley
1 Garlic Clove
5 tbsp Olive Oil
16 Slices of Ham
Salt and Pepper
To prepare this recipe:
1.- Pour the breadcrumbs in a large bowl, chop the parsley and the garlic together and mix them up.
2.- Season the breadcrumbs with salt and pepper.
3.- Grate the parmesan cheese, and cut the provolone cheese into 2*1cm sticks.
4.- Pour the grated parmesan cheese in the breadcrumbs.
5.- Take a large tray and spread the olive oil in it, here is where we are starting to prepare the barciole.
6.- Toss the pork loin slices in the olive oil and coat them up well, then, place them in the breadcrumbs bowl.
7.- Press them hard so the breadcrumbs can stick to the pork loin slice and once the breading is complete, place provolone cheese in the middle of the pork loin, place a slice of ham in it and proceed to roll the braciola:
Close the lateral flaps of the slice around the stuffing, then roll the whole slice on itself from bottom to top.
8.- At this point, press very hard to get a perfect cylinder.
9.- Stick it with the large wooden stick and to the same.
4 Braciole on each stick.
10.- Let the Braciole rest in the fridge for 20 minutes, then cook over high heat on the BBQ or on a gas grill.
Another way to cook them is a pot, with peas, potatoes and chicken stock.
Serve hot with sauteed mushrooms.
Italian Pork Braciole - Video Recipe
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