3 1/2 lbs raw pork belly
Red Chili Flakes
1 Quart Chicken Stock
Ingredients for Creamy Polenta
1 cup Milk
1 cup chicken stock
Tbl spoon garlic
Half teaspoon of salt and pepper
2 tbl spoons butter
1 pinch of parmesan cheese
DirectionsPlace raw pork belly in pan.
Mix remaining ingredients in a container.
Pour contents of the container along the sides of pork belly. Do not pour over top or cover with liquid.
Cover with foil, heat at 350 for two hours, remove foil and continue to cook for one hour.
Creamy Polenta Directions
Combine 1 cup milk, 1 cup chicken stock, 1 tbl spoon garlic, 1/2 teaspoon of salt and pepper. Bring to a boil, then add cornmeal and cook until thick. Mix in 2 tbl spoons of butter and a pinch of parmesan cheese.
Spoon out desired amount of creamy polenta into a plate. Slice pork belly to desired portion and place over polenta.
For added flavor try topping with agrodolce, sweet potato curls, and Italian chopped parsley.