Time: 3 hours 15 minutes
Complexity: average
Servings: 20

A recipe for an exquisite meat appetizer made from pork roll on slices of polenta.

Ingredients:

Pporchetta (pork roll)

• 1 kg 400 g boneless pork shoulder, trim off excess fat
• Coarse salt
• Grated zest of 1 lemon
• 3 cloves garlic, chopped
• 2 teaspoons fennel seeds, plus extra for sprinkling
• 16 fresh chopped sage leaves
• 2 teaspoons chopped fresh rosemary
• Ground pepper
• Olive oil

Pickled onions

• 3/4 cup 5% table vinegar
• 3 tablespoons of sugar
• Sea salt
• 1 bay leaf
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1 large red onion, cut into thin rings
• 1 tablespoon olive oil
• 1 tube (500 gr.) prepared polenta, cut into slices about a centimeter thick

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, lemon zest, garlic, fennel seeds, sage, rosemary, bay leaf, red pepper flakes, red onion, polenta

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Preparation:

Step 1
• Prepare porchettaUsing a sharp knife, make a slit in the center of the meat, about two-thirds the thickness of the piece. Open it like a book and pound the meat with a meat mallet to a thickness of 2.5 cm. The resulting rectangle should be 20 x 35 cm.
Step 2
• Preheat oven to 180 degrees.
Step 3
• Rub the pork with salt (about 1.5 teaspoons) on all sides. In a small bowl, combine the lemon zest, garlic, 2 teaspoons of fennel seeds, sage, rosemary, and 1.5 teaspoons of ground pepper.
  
  Rub the meat with the resulting mixture on one side, then roll it tightly into a roll and tie it with kitchen string. Drizzle the roll with olive oil and rub ground pepper and fennel seeds into it (The uncooked roll can be stored in the refrigerator for 3 days, but should be kept at room temperature before baking.).
Step 4
• Place the pork loin on a rack set in a baking sheet. Bake the pork until crispy, about 2 hours. Check for doneness by inserting a meat thermometer into the end of the loin (it should read 180 degrees Fahrenheit). Remove the loin from the oven and let it rest at room temperature for 15 minutes.
Step 5
• While the pork is frying, prepare the pickled onions.: Combine vinegar, sugar, 1/4 teaspoon salt, bay leaf, fennel seeds, and red pepper flakes in a small saucepan.
  
  Place on the stove and bring to a boil over medium-high heat. Add the onion slices and cook for 1 minute, then remove the pan from the heat and remove the onions from the brine (Unused pickled onions can be stored in brine for several weeks.).
Step 6
• Prepare polentaPlace the polenta slices in a large skillet over medium heat and fry them until crisp and golden brown, about 4 minutes per side. Drain the polenta slices on a paper towel-lined plate.
Step 7
• Assemble canapésArrange polenta slices on a serving platter or individual plates. Slice the roll thinly, then cut each slice in half. Place the meat on the polenta slices and sprinkle with pickled onions. Serve warm or at room temperature.

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