Gusto Italiano

Braciole di maiale alla Calabria

Pork chop rolls with Pecorino

These delicious rolls are preserved in their cooking fat in large terracotta jars. They can be re-heated with lard, or tomato sauce that you can use for a great pasta sauce.

 12 very thin slices of pork chop, cut near the bone
 1 large slice Pecorino cheese
 salt
 parsley
 garlic
 lard
 salt and pepper

Pound the meat to flatten out the slices. Finely slice the garlic. Cut the Pecorino into 12 pieces and place one piece on each slice with a few parsley leaves and a little garlic. Roll the meat onto the filling and sew closed to stop the filling from running out. You can also use toothpicks but they are not as effective.
Heat the lard in a large frying pan and when it has melted sufficiently sear the meat rolls on all sides, then cook on gentle heat for about half an hour. They can be served immediately or preserved in their fat in terracotta jars.

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