Pork braciole is a delicious Italian stuffed meat dish that is usually simmered in tomato sauce. But you can omit the sauce and still end up with mouthwatering, juicy pork braciole.
Cooking braciole without the sauce may seem challenging. However, with a few simple tricks, you can make incredibly flavorful and tender pork braciole that doesn’t need any sauce.
What is Pork Braciole?
Pork braciole is thin pork cutlets stuffed with a flavorful filling like cheese herbs breadcrumbs or vegetables. The stuffed cutlets are then rolled up and tied with butcher’s twine to hold the filling in place.
Traditionally, the rolled pork braciole is browned and then simmered in tomato sauce for a long time This keeps the pork very moist and infuses it with flavor
Can You Make Braciole Without Sauce?
Absolutely! With the right cooking method, pork braciole can be made without tomato sauce and still turn out incredibly juicy and delicious. Here are some tips:
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Choose the right cut of pork: Opt for pork chops or pork cutlets that are about 1⁄4 inch thick. This allows them to cook quickly and evenly.
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Pound the pork: Use a meat mallet or rolling pin to pound the pork cutlets to an even 1⁄8 inch thickness before stuffing. This helps them cook fast.
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Flavor the filling: Use bold flavors like garlic, Italian seasoning, parmesan, etc. This adds lots of flavor to the pork.
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Sear the meat: Browning the rolled braciole on all sides seals in the juices and gives great color.
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Cook low and slow: Roast or braise the braciole at 300-325°F to keep it very moist without sauce.
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Let it rest: Allow the cooked braciole to rest for 5-10 minutes before slicing. This lets the juices redistribute evenly.
Tips for Making Juicy Pork Braciole Without Sauce
Follow these handy tips to ensure your pork braciole turns out juicy and delicious without needing any sauce:
1. Choose the Right Pork
Opt for pork chops or boneless pork loin cutlets that are about 1⁄4 inch thick. Pork shoulder or Boston butt also works well. The thin cuts cook quickly and absorb the filling flavors.
2. Pound the Meat Evenly
Place the pork between sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound the meat to an even thickness of about 1⁄8 inch. Be careful not to tear the meat.
3. Make a Flavor-Packed Filling
For the tastiest pork braciole, the filling needs robust seasoning. Cooked ground pork or Italian sausage, garlic, parmesan cheese, parsley, breadcrumbs, raisins, etc. all add fabulous flavor.
4. Sear the Rolled Pork
In a skillet, heat 1-2 tbsp olive oil over medium-high heat. Add the braciole rolls and brown well on all sides, about 1-2 minutes per side. This caramelizes the meat, enhancing flavor.
5. Roast Low and Slow
Transfer the seared pork braciole to a baking dish and roast uncovered at 300 – 325°F for 25-30 minutes until cooked through. The low temp keeps it super juicy.
6. Add Some Liquid
For extra moisture, add some broth or water to the bottom of the baking dish. This will steam and baste the pork as it roasts.
7. Let the Braciole Rest
Once cooked, remove the braciole from the oven and allow it to rest for 5-10 minutes before slicing into it. This allows the juices to redistribute evenly.
8. Slice Against the Grain
To serve the braciole, remove the strings and slice against the grain of the meat into 1⁄2 inch thick slices. This makes the stuffed pork extra tender.
How to Cook Pork Braciole Without Sauce
This easy recipe for juicy pork braciole without sauce uses the tip and tricks mentioned above.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Servings: 4
Ingredients
- 1.5 lbs pork chops or pork cutlets (about 1⁄4 inch thick)
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄4 cup freshly grated parmesan
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1⁄4 cup parsley, chopped
- 1 egg, beaten
- Salt and pepper to taste
Instructions
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Place pork between plastic wrap. Pound to 1⁄8 inch thickness using a meat mallet.
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In a bowl, mix together breadcrumbs, parmesan, garlic, parsley, salt and pepper.
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Place about 2 tbsp of filling on each pork cutlet and roll it up. Tie with butcher’s twine.
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In a skillet over medium-high heat, heat olive oil. Sear rolled braciole on all sides until browned.
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Transfer seared braciole to baking dish and roast at 325°F for 25-30 minutes until cooked through.
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Remove braciole from oven and let rest for 5 minutes before removing string and slicing to serve.
And that’s it! With these tips, you can make incredibly moist and flavorful pork braciole without needing any sauce. The filling and low roasting temperature keep the meat very juicy. Serve this delicious braciole with pasta or vegetables for an easy yet impressive meal.
Frequently Asked Questions About Cooking Braciole Without Sauce
What’s the best cut of pork for braciole without sauce?
Thin pork chops or pork cutlets work best, around 1⁄4 inch thick. Shoulder and loin cuts are good options that cook quickly.
Can I cook braciole in the slow cooker or Instant Pot without sauce?
Yes, just add some broth or water to the bottom of the slow cooker or Instant Pot to provide moisture as it cooks. Cook on low for 6-8 hours.
What temperature should I cook braciole without sauce?
Cook at a low 300-325°F to keep the pork very moist. Higher temps may dry it out without sauce.
How do I keep braciole from drying out with no sauce?
Pound it thin, sear it, roast at low temp, add some liquid to the pan and let it rest before slicing. This keeps the braciole juicy.
What sides go well with braciole?
Braciole pairs nicely with pasta, risotto, polenta, roasted veggies or salad. Garlic bread also complements the flavors wonderfully.
The Takeaway
Braciole is traditionally braised in tomato sauce for hours. But with the right preparation, you can cook delicious and moist pork braciole without any sauce at all.
Pound thin cutlets, make a well-seasoned filling, sear the meat, roast at low temperature and let it rest before serving. Follow these simple tricks for tender, juicy pork braciole that needs no sauce.