INGREDIENTS
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Pork belly
1 x 1.5-2kg pork belly (Score and then cut the pork belly)
4 garlic cloves, bashed
Few sprigs of rosemary
Few sprigs of thyme
½ tsp crushed black pepper
4 tbsp of coarse salt or Maldon
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Creamed polenta
200g fine polenta
600ml white chicken or veg stock
1/2 tsp chopped rosemary
1 tbsp lemon juice & lemon zest
20g sour cream
50g grated parmesan
20g butter
50ml olive oil
Method
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Pork belly
Mix all the above together and then rub onto the belly for 12 -24 hours.
Then remove the salt mix, wiping off with kitchen paper and rub with olive oil. Sprinkle on more coarse sea salt and place onto a wire rack and cook at 220c to crisp up for 15 minutes. Then slow bake at 140c for approx. 2.5 hours until tender, then let it cool for 15 minutes and slice it up, serving the polenta with it and any cooking juices.
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Creamed polenta
Put the stock and rosemary into a pan and bring to a low heat, slowly whisk in the polenta until it starts to thicken. Add the butter and whisk this in with the olive oil, check the seasoning add the parmesan, lemon juice & zest, any fresh herbs that you have and cover with a sheet of greaseproof paper until cooked through.