Braised Pork Roll
The most difficult part of this truly spectacular dish may be finding the piece of pork big enough to stuff and roll. Few Supermarkets stock a piece of pork shoulder this large, and you will probably need to special order it. This is when it definitely pays to have a good relationship with the local butcher. The sauce from this dish is generally used to dress ziti, which is served as a pasta course. The meat is held in a warm place and is served as a secondo, or main course.
Lay the pork on a cutting board and season with salt and pepper. In a mixing bowl, stir together ½ cup of the parsley, the pine nuts, currants and ½ cup of the pecorino and season with salt and pepper. Lay the prosciutto slices over the pork piece to cover completely. Sprinkle the parsley mixture evenly over the prosciutto. Arrange the eggs in two rows across the meat. Grate nutmeg over the entire piece and sprinkle with 2 tablespoons of the oregano, rubbing it between your fingers to release the essential oils. Carefully roll the piece up like a jelly roll and tie firmly with butcher twine in several places. Season the roll with salt and pepper. (the tied roll can be refrigerated for a day or two).
In an 8-quart Dutch oven, heat the oil until smoking. Carefully brown the pork roll on all sides, taking your time to get a deep golden brown, this should take 15 to 20 minutes. Remove the meat and set aside.
Add the onions, remaining tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft, 9 to 11 minutes. Add the wine, tomatoes and pepper flakes and bring to a boil. Return the pork to the pan and simmer partially covered for 1 hour 20 minutes, moving occasionally to avoid sticking.
Transfer the pork to a cutting board and remove the butcher twine carefully. Slice the braciolona ¾ inch thick with a very sharp knife. Arrange like shingles on a warm platter and sprinkle with the remaining ¼ cups of grated pecorino and remaining parsley. Cover and keep warm if serving after the pasta course.