Pork Braciola Marinara Recipe

Pork Braciola Marinara RecipeRecipe courtesy of Frank Falcinelli, Frank Castronovo, and Peter Meehan Watch how to make this recipe.Level: Intermediate Yield: 6 servings Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings) - Calories: 966 - Total Fat: 76 g - Saturated Fat: 24 g - Carbohydrates: 20 g - Dietary Fiber: 9 g - Sugar: 12 g - Protein: 53 g - Cholesterol: 137 mg - Sodium: 1807 mg Total: 3 hr 20 min Prep: 20 min Cook: 3 hr Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. Special equipment: Butcher's twine ### IngredientsBraciola:

• 6 (8-ounce each) 1/2-inch-thick boneless pork shoulder steaks
• 1 clove garlic, minced
• 2/3 cup chopped fresh flat-leaf parsley
• 1 cup grated aged provolone
• 1 cup grated Parmesan, plus more for serving
• 1 recipe Tomato Sauce, recipe follows
• Sea salt
• Freshly ground white pepper

Tomato Sauce:

• 1 cup extra-virgin olive oil
• 13 cloves garlic
• 1 (96-ounce) can or 4 (18-ounce) cans whole Italian tomatoes
• Large pinch red pepper flakes
• 2 teaspoons fine sea salt

### Directions

1. Begin by butterflying the pork steaks. Press down firmly on a cutlet with the palm of one hand to hold it steady on the cutting board, then use your knife blade parallel to the surface of the meat to slice nearly all the way through horizontally, stopping at the final 1/4-inch. Fold open the cutlet like a book, season both sides with sea salt and white pepper, and set it aside. Do this for all the pork steaks.
2. On the exposed cut side of each butterflied cutlet, scatter a small amount of minced garlic, a few pinches of chopped parsley, along with a heaping tablespoon each of grated provolone and Parmesan cheese. Carefully roll up each cutlet into a compact log, placing it seam-side down.
3. Secure every rolled pork steak with 2 or 3 lengths of butcher's twine to keep it together during cooking.
4. In a large pot over medium heat, bring the prepared tomato sauce to a soft, steady simmer. Gently add the braciola to the simmering sauce and allow it to cook uncovered for 3 hours, or until the meat becomes fork-tender and infused with flavor.
5. For serving, lift the braciola out of the sauce and carefully cut away the twine. Place them intact or sliced on a serving platter, then ladle plenty of the rich sauce over the top for a generous coating.
6. Pour the leftover sauce into a separate serving bowl. Enjoy it hot or cooled to room temperature, finished with a sprinkle of freshly grated Parmesan cheese on top.

### Tomato Sauce Directions

1. Prepare the Tomato Sauce by heating the extra-virgin olive oil and whole garlic cloves together in a large, deep saucepan over medium-low heat. Stir occasionally for around 10 minutes until the garlic turns a deep golden color and releases its aroma. Cook's Note: If the garlic begins to smell bitter or browns too fast, remove the pan from the heat briefly and lower the temperature to prevent burning.
2. As the garlic cooks, empty the canned tomatoes into a spacious bowl and break them apart by hand, discarding any stem ends or stray basil leaves that might be included.
3. Once the garlic is nearly perfect, stir in the red pepper flakes and let them cook for 30 seconds to 1 minute, allowing their heat and essence to blend into the oil. Add the crushed tomatoes, season with sea salt, and mix thoroughly. Increase the heat to medium to bring the sauce to a light simmer, then maintain that gentle bubble for 4 hours, stirring periodically to ensure even cooking.
4. Taste the sauce toward the end for seasoning and adjust the salt if more is needed. At this stage, the sauce is ready to braise with meat like the braciola, or you can let it cool, cover it, and refrigerate for up to 4 days or freeze for several months until you're ready to use it.

The butcher's twine just needs to keep the braciola intact during the long simmer, so no fancy knots are requiredsimple loops work fine. The meat should pull apart easily in tender strands when tested with a fork at the end. Dive into this classic Italian masterpiece that transforms humble pork into melt-in-your-mouth rolls bursting with cheesy, garlicky filling, all slow-simmered in a vibrant, spiced marinara. Perfect for family gatherings, it builds deep flavors through patient cookingyour home will fill with irresistible aromas that promise comfort and joy at every bite! Ideal for intermediate cooks ready to impress. Categories: