Pork parmagiana braciole
Ingredients
- 1 x 2kg pork scotch
- 200g panko breadcrumbs
- 2 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 tsp chilli flakes (optional)
- ½ medium red capsicum, finely diced
- 200g grated cheese
- ½ cup basil leaves
- 1 cup parsley leaves
- 200g water
Method
- Slice pork scotch horizontally into 4 slices, then butterfly each piece. Pound out into thin slices forming a rough rectangle shape.
- For the stuffing – mix dry ingredients together.
- Roughly chop herbs.
- Add capsicum, cheese and herbs to dry mix and combine, add enough water so stuffing holds together when you squeeze it.
- Lay pork on counter, shortest side closest to you. Spread approx 150g of stuffing mix over the pork, leaving a 2 cm border at top edge. Press stuffing down firmly.
- Roll up forming a log, starting from the short side closest to you.
- Tie roll at even intervals and face off ends.
- Optional: Sell pork parmagiana braciole complete as a ready to cook product. Pour tomato passata on the base of foil tray; sit pork roll on top, season with salt and pepper.
Pork parmagiana braciole ingredients
Pork, panko breadcrumbs, sweet paprika, garlic powder, salt, cracked black pepper, chilli flakes, red capsicum, grated cheese (You must include all the ingredients from the label), basil, parsley, water
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
