Roast Pork Belly with Polenta
Ingredients
- For the meat
- 1 ⅕ kilograms Pork belly
- salt
- 1 tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 1 Tbsp Caraway
- 2 medium-sized carrots
- 100 grams Parsnips
- 2 garlic cloves
- 2 onions
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 500 milliliters dark beer
- For the polenta
- 200 milliliters Vegetable broth
- 200 milliliters milk
- salt
- 100 grams Cornmeal
- 1 Tbsp butter
- freshly ground peppers
- For the carrots
- 2 carrots
- 150 milliliters Vegetable broth
- 1 Tbsp butter
- salt
- 1 pinch sugar
- For the shallots
- 4 shallots
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- Chives (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 430°F).
For the meat: Cut pork belly crosswise with a sharp knife. Combine 1 teaspoon salt, peppercorns, allspice, clove, marjoram and carraway in a mortar. Rub meat with spice mixture.
Rinse, peel and coarsely chop carrots, parsnip, garlic and onions. Rinse pork bones with cold water. Grease a roasting pan with oil. Add pork, skin side up, vegetables and bones, Bake for 20-30 minutes on the second shelf from the bottom. Add broth and some beer and reduce temperature to 180°C (approximately 350°F). Bake for about 1 1/2 hours and continue to baste with beer throughout.
For the polenta: Boil broth, milk and 1/2 teaspoon salt. Stir in cornmeal. Cook over reduced heat, according to package instructions. Stir until it no longer sticks to the edge of the pot. Stir in butter and season with salt and pepper.
For the carrots: Peel and slice carrots. Boil in broth, cover and let simmer for about 15 minutes until soft. Puree pot back in pot and simmer, add some broth if needed. Season with salt and sugar.
For the shallots: Peel, halve and cut shallot into strips. Heat oil in a pan and cook shallot until golden brown, about 10 minutes. Season with salt and pepper.
Remove bones from roasting pan and let sauce simmer a bit longer. Season with salt and pepper.
Cut meat into pieces and arrange on polenta. Top with shallots. Add carrots and drizzle with roasting pan sauce. Garnish with chives and serve.
