Quick porchetta with soft polenta

Ingredients

• 2 garlic cloves, crushed
• 1 tsp fennel seeds, coarsely crushed with a mortar and pestle
• 2 tbsp finely chopped sage, plus extra fried leaves to serve
• 1 tbsp finely chopped rosemary
• 60 ml (1/4 cup) extra-virgin olive oil
• Finely grated zest of 1/2 lemon
• 8 pork belly rashes (about 1kg)
• Sautéed rainbow chard, to serve
• PANCETTA CRUMB
• 2 tsp olive oil
• 4 flat pancetta slices
• SOFT POLENTA
• 1 litre (4 cups) milk
• 150 gm fine polenta
• 80 gm unsalted butter, chopped
• 100 gm finely grated parmesan, plus extra to serve

Instructions

1. 1

   1: Preheat oven to 200°C fan-forced. Place garlic, fennel seeds, herbs, 2 tbsp olive oil and lemon zest in a large bowl, season, add pork and turn to coat. Set aside to marinate10 minutes). Drain pork; reserving marinade.

2. 2

   2: Heat remaining oil in a large frying pan over medium heat. Place pork, rind-side down in pan and cook until brown and crisp (4-5 minutes). Transfer to a large oven tray lined with baking paper, spoon over reserved marinade and roast until golden and cooked through (20-25 minutes). Set pork aside to rest (10 minutes).

3. 3

   3: Meanwhile, for pancetta crumb, heat oil in a large frying pan over medium heat. Add pancetta and cook until crisp (1-2 minutes each side) Transfer to a plate lined with paper towel to drain and cool. When cool enough to handle, finely chop. Transfer to a small bowl and season with pepper. Set aside.

4. 4

   4: For polenta, bring milk to a simmer in a large saucepan over medium-high heat. Rain in polenta, whisking continuously, then cook, stirring occasionally, until thick and smooth (8-10 minutes). Add butter and parmesan, beat to combine. Season.

5. 5

   5: Spoon polenta onto serving plates. Top with pork and rainbow chard. Spoon over resting juices and scatter with extra parmesan and fried sage leaves to serve.