Italian

Roasted pork belly polpette with polenta tomato sauce

Name: Roasted pork belly polpette with polenta tomato sauce recipe
Yield: 6
Cuisine: /italian
Ingredients: 1 cup (70g) day-old breadcrumbs; 1/2 cup (125ml) milk; 1kg pork belly mince; 160g coarsely grated parmesan; 1/3 cup thyme leaves; 100g butter, chopped; 1/4 cup (60ml) extra virgin olive oil; 2 onions, finely chopped; 5 garlic cloves, finely chopped; 1/2 cup (140g) tomato paste; 3/4 cup (185ml) white wine; 750g cherry tomatoes; 3 cups (750ml) chicken stock; 1/4 cup rosemary leaves; 1 cup (170g) instant polenta; 1/2 cup (50g) grated mozzarella; Oregano leaves, to serve

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https://healthimprovements.info/recipes/roasted-pork-belly-polpette-polenta-tomato-sauce-recipe/boqw53n9 — Roasted pork belly polpette with polenta tomato sauce

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by Phoebe Wood

Aug 22, 2019

Best enjoyed with a glass of red.

1 cup (70g) day-old breadcrumbs
1/2 cup (125ml) milk
1kg pork belly mince
160g coarsely grated parmesan
1/3 cup thyme leaves
100g butter, chopped
1/4 cup (60ml) extra virgin olive oil
2 onions, finely chopped
5 garlic cloves, finely chopped
1/2 cup (140g) tomato paste
3/4 cup (185ml) white wine
750g cherry tomatoes
3 cups (750ml) chicken stock
1/4 cup rosemary leaves
1 cup (170g) instant polenta
1/2 cup (50g) grated mozzarella
Oregano leaves, to serve

Method

1.

Place breadcrumbs and milk in a bowl and soak for 5 minutes. Drain, then combine with pork mince, 100g parmesan and thyme in a bowl and season. Shape into 12 large meatballs and chill until needed.
2.

To make sauce, melt butter and oil in a saucepan over low heat. Add onion and garlic and cook, stirring, for 10 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Add wine, increase heat to medium. Simmer for 3 minutes or until reduced by half. Add tomatoes, stock and rosemary. Season. Simmer for 20 minutes or until slightly reduced.
3.

Preheat oven to 180°C. Spread polenta over base of a 31cm x 20cm x 7cm roasting pan. Scatter with remaining 60g parmesan. Pour over half tomato sauce, stir to combine. Top with meatballs, pour over remaining sauce, scatter with mozzarella. Bake for 40 minutes or until reduced. Rest for 10 minutes for polenta to soak up sauce, then scatter with oregano to serve.