Porchetta and Polenta

Name: Porchetta and Polenta
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 20
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms boneless pork shoulder, trimmed of excess fat; 510 grams tube (about prepared polenta, cut into 1/4-inch-thick rounds; 1 teaspoons fennel seeds; 2 teaspoons fennel seeds, plus more for sprinkling; 2 teaspoons chopped fresh rosemary; 16 fresh sage leaves, chopped; 3 cloves garlic, chopped; 1 Grated zest of lemon; 1 Tbsp extra-virgin olive oil; 20 servings Extra-virgin olive oil, for drizzling; 20 servings Freshly ground pepper; 1 large red onion, thinly sliced into rings; 0 teaspoons red pepper flakes; 20 servings Kosher or sea salt; 3 Tbsps sugar; 177 milliliters white vinegar

Need a gluten free and dairy free hor d'oeuvre? Porchettan and Polenta could be a great recipe to try. One serving contains 245 calories, 16g of protein, and 17g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up lemon zest, pork shoulder, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about

Ingredients you will need

Meat

Pork

Equipment you will use

Frying Pan

Knife

8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine.

Ingredients you will need

Fennel Seeds

Lemon Zest

Rosemary

Garlic

Pepper

Pork

Roll

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Bowl

Oven

Drizzle the roll with olive oil and rub all over; sprinkle with pepper and more fennel seeds. (The roll can be prepared up to 3 days in advance; refrigerate until roasting.)

Ingredients you will need

Fennel Seeds

Olive Oil

Pepper

Roll

Dry Seasoning Rub

Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees and the pork is crusty on the outside, about 2 hours.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Kitchen Thermometer

Let rest 15 minutes before slicing.

While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat.

Ingredients you will need

Red Pepper Flakes

Pickled Onion

Fennel Seeds

Bay Leaves

Vinegar

Sugar

Pork

Salt

Equipment you will use

Sauce Pan

Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)

Ingredients you will need

Onion

Place a large nonstick skillet over medium heat, add the olive oil and fry the polenta until golden and crisp, about 4 minutes per side.

Ingredients you will need

Olive Oil

Polenta

Equipment you will use

Frying Pan

Drain on paper towels. To assemble, arrange the polenta on a platter or individual plates. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta. Top with pickled onions and serve warm or at room temperature.

Ingredients you will need

Pickled Onion

Pork Roll

Polenta

Equipment you will use

Paper Towels