Pork Skin Braciole

Steps

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1. 1
   Clean the pork skin. Rinse thoroughly to remove any excess grease, then pat dry with a towel.
   ▶ ≈0:00
2. 2
   Prepare the pork skin. Lay the skin flat and identify which side will face outward. Create the first filling by mixing salt, black pepper, Pecorino Romano cheese, parsley, and garlic in a bowl.
   ▶ ≈1:59
3. 3
   Fill the first pork skin. Distribute the first filling mixture evenly across the pork skin surface.
   ▶ ≈6:23
4. 4
   Roll and tie the first pork skin. Roll up the skin to form a compact log shape and secure with kitchen twine.
   ▶ ≈7:21
5. 5
   Prepare the second filling. In another bowl, combine two eggs, breadcrumbs, Pecorino Romano cheese, salt, and black pepper.
   ▶ ≈10:05
6. 6
   Fill the second pork skin. Distribute the egg and breadcrumb mixture across the second pork skin, concentrating it in the center.
   ▶ ≈10:58
7. 7
   Roll and tie the second pork skin. Roll it up and secure with kitchen twine to form the second braciole.
   ▶ ≈12:59
8. 8
   Pan-fry the braciole. Heat oil in a pan and fry the rolls on all sides until golden brown, turning frequently. Be careful of splattering oil.
   ▶ ≈19:01
9. 9
   Add the marinara sauce. Transfer the browned braciole to the marinara sauce, cover the pot, and simmer for about 2 hours, turning occasionally, until the meat is tender.
   ▶ ≈20:30
10. 10
    Check doneness. Pierce the braciole with a fork to verify tenderness—the fork should easily slide through.
    ▶ ≈22:14
11. 11
    Serve. Carefully remove the braciole from the sauce and place on a plate. Spoon sauce over top and serve with pasta.
    ▶ ≈23:13