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

• Ready In: 4 hrs
• Yields: 4 pieces

Ingredients

• 5 (6 ounce)  pork shoulder, pounded very thinly to yield 6 by 8 inch long slices
• 1  tablespoon  grated orange zest
• 5  tablespoons  grated  pecorino cheese
• 5  tablespoons  chopped flat leaf parsley
•  salt and pepper

Directions

1. Season each piece of pork on one side with salt and pepper.
2. In a small bowl, combine the orange zest, pecorino, and parsley.
3. Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
4. Starting at one end, carefully roll the pork to form a very thick'cigar'.
5. Wind a long piece of string around the roll many times and secure with a knot.
6. 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.