Comforting Braised Pork Belly on Creamy White Polenta.
I find certain weekdays where I come home and I have no idea what to cook. On these days I scour the freezer for something I can pair with a veg in the fridge. Tonight I found some sliced pancetta (or pork belly for anyone else) and I decided to fry some kale and prepare a quick white polenta. In Spain its pretty difficult to find a whole pork belly unless you find a butcher that is willing to sell you a whole piece. Instead I generally get sliced pork belly as I know I’m going to be cutting it into pieces anyway. I find braising is perfect for pork belly because its not a cut that easily dries out and it’s far quicker to cook. For this particular dish I used a good white wine, vegetable stock and aromatics for the braising liquid. Feel free to use any combination for your liquid.
I have fallen in love with kale. I used to just fry some spinach with garlic and olive oil and I was satisfied…that is until I discovered kale. The texture and flavour is just so much better than any chard or spinach and it holds up to a longer cooking which is great when you are wanting to get everything out at the same time without worrying that your spinach will be sitting for a bit longer than expected. Kale is really great simply prepared with olive oil and some freshly sliced garlic.
Ever heard of white polenta? I promise its a thing but if you can’t find it use grits or any white corn flour (not corn starch). I use half milk and half water with a good bit of butter and salt. Remember you want something creamy and luxurious so don’t skimp on the butter.
As for sides I find pickles really go well with this dish. Beetroot and sliced gherkin are great. And don’t forget the hot sauce!
