Roasted Pork Belly with Creamy Polenta and Fennel Salad
Serves 4 to 6
Ingredients
- 2 pound pork belly with skin on
- 1 tsp each cumin, black pepper, garlic, onion, fennel, paprika (all dry and ground)
- 1 tbsp brown sugar
- 2 tbsp kosher salt
- 2 tbsp olive oil
- 1 cup yellow corn polenta
- 1 cup heavy cream
- 1 cup whole milk
- 4 dashes tobacco
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 2 tbsp butter
- 1 cup grated parmesan
- 1 bulb fresh fennel with top
- 1 each gala apple
Procedure
- 1Preheat oven to 280 degrees Fahrenheit. Prepare a baking sheet large enough to hold the pork with parchment and a wire rack.
- 2Combine 2 tbsp salt, brown sugar, cumin, pepper, garlic, onion, fennel, and paprika in a mixing bowl. Add 2 tbsp olive oil mixing well to create an oil rub to season the pork.
- 3Pat the pork belly dry to remove any and all moisture. Score the skin side gently to create a crisscross pattern.
- 4Rub the pork belly generously with the spice rub. Be sure to get into all of the cuts and cracks. Place the pork belly skin side up on the prepared baking sheet. Place into the middle of the preheated oven and bake for 30 minutes. After 30 minutes, rotate sheet 180 degrees to promote even roasting. Continue cooking for 30 more minutes. At this point the belly should be cooked and we need to crisp the skin. Turn oven to 350 degrees and bake for another 20 to 30 minutes depending on the oven and desired doneness.
- 5During the final 30 minutes of the pork cooking, start the polenta. Place the cream, milk, tobacco, salt and pepper into a medium-size pot and whisk to combine. Place on the stove and bring to a simmer. Whisk in the polenta slowly and continue to whisk until well mixing and there are no clumps. Bring back to a simmer and continue to whisk until smooth and creamy and the polenta becomes hydrated. It may begin to look “dry/clumpy”, if this occurs, add water a ½ cup at a time to keep the polenta creamy. Once the polenta is cooked and creamy add the butter, cheese, parsley, and chives. Whisk to combine. Taste and adjust seasoning with salt and pepper if needed. Keep warm and set aside.
- 6Remove pork from oven and let rest on cooling rack for 10 minutes.
- 7Pick the fennel tops from the bulb and reserve. Thinly slice the fennel bulb and apple. Place the tops, sliced fennel, and sliced apple into a mixing bowl. Season with salt, pepper, and olive oil to taste.
- 8Slice the pork belly into desired portions. Spoon polenta into the bottom of a bowl. Top with crispy pork belly and finish with some fennel apple salad. Enjoy with Trefethen wine. Happy cooking!
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