Yummy Yum Yum, Pork Brociole

I mean really, what kind of Chef does 6 blogs and doesn't do one about food ? Not sure what I was thinking. Here is a great dish that is just plain yummy. You hopefully know by now  New Dream Catering  is known for fresh food that taste great. I would like to share this simple recipe with you, one of my favorites. To know me is to know braising meats of any kind is what I like to eat, from Osso Bucco, Short Ribs, Briskets and  Stuffed Pork Brociole, 

Now this how I have been making Pork Brociole for years. Remember, there is only one way to do this wrong and that is not to make it taste Yummy Yum Yum .

Before being Braised, Please note the radio behind the Brociole, very important ingredient for me to have while cooking.

Pre-Heat oven at 375 degrees.
First take a nice "fresh pork loin" fat side facing up. I like to cut them in half. It is easier to work with. Cut into it from the side and only cut half way through to the center and open it like a book. Now carefully slice from the center of each half and slice all the way down, but not all the way through and open that up like a book. At this point you "should" have 4 flaps of Pork opened like a book again, should "almost" be flat on your cutting board (did I forget to mention, you should be cutting this on a clean cutting board. "If you just cut the Pork on your counter top, please for you own sake don't tell anyone and make sure you clean your counter top really good" You may get someone sick or worse, dull your knife. OK, time to fill this bad boy tie and roll it up with some yummy stuff. Now you can use any ingredients you want. I like to stuff it with Ground Sausage (Homemade of course, as if you didn't know that by now) Spinach, Raisins, Roasted Red Peppers, Fontina Cheese and Onions "all raw") I make my sausage with equal parts ground veal & pork I add to taste (to taste: meaning how I like it to taste, Same goes for you) Coriander, Cumin, Fennel Seed, Garlic, Fresh Oregano, Fresh Basil and S&P. 
 IMPORTANT NOTE: If you have dried herbs, you know that crazy little spinning thing on your counter that has basil, rosemary and a bunch of other dried old herbs on it that has been on your counter for 8 years, just pick it up now and toss in the trash. Chances are if you haven't used them yet, you won't.  You will be OK with out them. Use Fresh Herbs they are cheep and makes a world of difference in the taste of food. Now that you place the sausage and all other ingredients in the middle of this huge Pork flap, remember don't over fill it, we still have to roll it up and tie it. Now take one side and just start rolling it like a cigar. Now you can either toothpick the ends close or be a sport and try to tie it. Wrap it with some rope (twine) . Place the Brociole in a baking pan (look at picture above) add a whole bottle of white wine, 2 cups of chicken or pork stock, garlic cloves cut in half, some diced celery, carrots, onions, and a few cans of whole peeled tomatoes. Then add your Fresh Herbs, since you hopefully threw out that darn spice rack. The pork should be covered in all the sauce and ready to cover with tinfoil. Now your oven does the rest. Place pan and oven for 3.5 hours. Once in oven just let it cook. You don't have to check on it, play with it or anything. Just put in oven and pull out 3.5 hours later. The below is what it should look like when you pull it out of the oven.

After Being Braised for 3.5 Hours at 375 Degrees

Now take the pork out of pan and place back on that cutting board. Which hopefully with in the 3.5 hours it took to cook you have washed that board by now. Slice, place on plate and add some of that sauce right on top !!!  If you have any questions just email me at eric.gaffin@NewDreamCatering.com Look at picture below. I hope yours came out as good as this.

Pork Brociole stuffed with Homemade Sausage, Spinach, Onions, Raisins, Fontina Cheese and Roasted Red Peppers