Porchetta & Polenta au Parmesan
A rolled pork belly, herbs, garlic confit, lemon… slow cooking and especially a crisp crackling at the end 😮💨 Melt-in-the-mouth porchetta + crunchy crackling + creamy polenta with Parmesan… and that’s it 🤌🇮🇹
Ingredients
- 🐷 porchetta
- Pork belly with rind
- Parsley 🌿
- Rosemary 🌿
- Garlic confit 🧄
- Lemon zest 🍋
- Salt, pepper 🧂
- Polenta
- Milk 🥛
- Parmesan 🧀
- Butter 🧈
- Salt, pepper 🧂
🍄 Accompaniment
- Mushrooms 🍄
- Butter 🧈
- Salt, pepper 🧂
Instructions
👨🍳 Preparation
-
Prepare the porchetta
-
Open the pork belly in half along the thickness, keeping the rind intact.
-
Season generously inside with parsley, rosemary, garlic confit, lemon zest, salt and pepper.
-
Roll
-
Tightly roll the pork belly back on itself, rind facing outwards, then tie it securely to form a neat roll.
-
Slow cooking
-
Bake for about 2 hours 30 minutes at 160 °C.
-
🌡️ Ideally, monitor with a thermometer: aim for around 75 to 80 °C at the centre for a well-cooked, tender and juicy meat.
-
Crispy crackling 🔥
-
Once the porchetta is cooked, you need to crisp up the rind.
-
Place it under the grill for about 15 minutes, watching constantly.
-
Or, as shown in the video, carefully pour very hot oil over the rind to puff it up and make it ultra-crisp. ⚠️ Be careful of splatters.
-
Polenta & mushrooms
-
Prepare a creamy polenta using milk, butter and a generous amount of Parmesan.
-
Sauté a few mushrooms in butter until nicely coloured.
-
Plating
-
Place the creamy polenta in the plate, add the mushrooms, then a generous slice of porchetta with its ultra-crisp rind.
Notes
Committed to this collection by the hand of Hunter.
