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Food Network SA

Stuffed and Rolled Pork with Crispy Polenta

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › N/A
  • Cook time
    › N/A
  • Serves




       1.5kg piece of belly pork with the loin attached, rind removed

       Large handful course sea salt

       Ground black pepper

       1 bunch of sage

       1 bunch of dill or fennel fronds

       1 head of garlic, finely chopped

       1 small hot red chilli, finely chopped

       1 lemon, zested

       Olive oil

       Runny honey

       Cavolo Nero/chard to serve

     For the Polenta:

       Instant polenta

       Chicken stock

       Handful Parmesan

       50g butter

       Heaped tablespoon mascarpone

       Couple sprigs of rosemary


Use imperial measurements

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