Pork Braciole is a celebratory dish in our house! This year we are making it for Christmas dinner. It does require some work in advance, but then you just put it in the oven to cook. Serve it with a side of pasta and a salad and dinner is complete. Of course, most Italians will make sure there is plenty of crusty bread to soak up all of the sauce too!
Braciole is so popular that we usually make a double recipe and freeze half of it. It holds well in the freezer and is great to pull out and cook on those nights were you want something hardy for dinner, but don’t have a lot of prep time.
What is Pork Braciole?
Braciole is basically a stuffed pork loin that is braised in tomato sauce. Joe uses pork, instead of the traditional beef to make his braciole. The pork loin can braise for a very long time. This allows it to become tender without drying out.
The prep time takes a little longer because you have to butterfly the pork and then pound it out. Next you’ll roll it up with the stuffing inside. Joe fills his braciole with slices of pancetta (Italian bacon) or prosciutto, mozzarella and Pecorino Romano cheese, breadcrumbs, hard boiled eggs, and toasted pine nuts. If you want, you can make this dish even more decadent by adding Italian sausage or other cuts of pork, like bone-in country style ribs, into the tomato sauce that you are going to braise the braciole in.
Joe makes one big braciole and then slices it into servings. You can make small individual servings of braciole if you like. That is how my Nonna (great grandmother) made hers. She used beef and filled the roles with salt pork. Every recipe seems to be slightly different, so feel free to make adjustments to the filling to make it the way you like it!