I went to my mothers house on Sunday for dinner and we go to talking about the Pork Skin braciolle she used to make,kind of slimy and fatty but I always loved it, She uses cheese, garlic, raisins and a few other things but I was considering attempting this on my own but it's hard to make without the skin going tough, thoughts ?
Ah Tony Boy, I think you may be my long lost son .
This guy is obviously an amateur home cook, so he looks a little nervous. And the video IS a little corny. But his recipe is remarkably similar to my own mother's (rest in peace). The only marked difference is that we brown the braciole in olive oil first. He just places them in the sauce raw. As far as them getting tough, just cook them low and slow. If you do that, they're almost impossible to screw up.
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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