Porchetta and Polenta

Total Time:
3 hr 15 min
Prep:
1 hr
Cook:
2 hr 15 min

Yield:
20 servings
Level:
Intermediate

Ingredients
  • 3 pounds boneless pork shoulder, trimmed of excess fat
  • Kosher or sea salt
  • Grated zest of 1 lemon
  • 3 cloves garlic, chopped
  • 2 teaspoons fennel seeds, plus more for sprinkling
  • 16 fresh sage leaves, chopped
  • 2 teaspoons chopped fresh rosemary
  • Freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • 3/4 cup white vinegar
  • 3 tablespoons sugar
  • Kosher or sea salt
  • 1 bay leaf
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 large red onion, thinly sliced into rings
  • 1 tablespoon extra-virgin olive oil
  • 1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds
Directions
For the Pork: For the Onions: For the Polenta:

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

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. 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.)

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. 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. 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.)

Prepare the polenta: 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. 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.

Photograph by Jim Franco


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    This recipe is featured in:

    Easy Holiday Appetizers