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1
Cut the pork into scaloppine-like slices about 5 by 3 inches (13 by 8 centimeters) and 1/4 inch (6 millimeters) thick.
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2
They dont have to be perfect rectangles.
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3
The 3 pounds (1 1/2 kilograms) meat should yield about 12 slices.
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4
Working with one slice at a time, put the meat between two sheets of plastic wrap and pound with a meat mallet to flatten the pork to about 1/8 inch (3 millimeters) thick and to enlarge the surface area.
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5
When all the slices have been pounded, sprinkle both sides with salt.
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6
For the Stuffing: Combine the pork fat with the parsley and garlic.
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7
Season with 3/4 teaspoon salt and pepper to taste.
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8
Mix until smooth and creamy.
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9
Top each piece of pork with 2 teaspoons of the stuffing.
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10
Spread the stuffing evenly but stop short of the edges.
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11
Working from the shorter side, roll the slices tightly like a jelly roll.
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12
Using a 12-inch (30-centimeter) length of kitchen twine, tie each roll by looping the twine around the roll, working from one end of the roll to the other, and then back again.
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13
Tie the ends of the twine together.
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14
Choose a 6-quart (6-liter) heavy pot or Dutch oven large enough to hold all the braciole snugly in one layer.
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15
Set the pot over moderately high heat and add enough olive oil to coat the bottom.
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16
When the oil is hot, add the braciole and brown the rolls on all sides, about 5 minutes total.
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17
Anice crust should develop on the bottom of the pan.
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18
Add the 2 whole garlic cloves and saute briefly to release their fragrance, then add the tomatoes and basil.
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19
With a wooden spoon, scrape up all the crusty browned bits on the bottom of the pan.
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20
Season with salt and simmer gently, uncovered, until the sauce thickens and the meat is fork tender, 1 to 1 1/2 hours.
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21
Remove the braciole from the sauce and cut away the string.
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22
Return them to the sauce and keep warm over low heat.
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23
Reserving some sauce to coat the braciole, use the remaining sauce to coat 1 pound (450 grams) of pasta for a first course (see recipe introduction), then serve the braciole as a second course.
