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salt sugar fennel seed coriander seed red pepper bay leaves onion carrots celery garlic smashed cold water bone wild fennel polenta milk water bay leaf salt long-cooking polenta Mascarpone cheese
Viewed: 37 - Published at: 3 years agoIngredients
- 1/2 cup salt, or to taste
- 1/3 cup sugar
- 2 tablespoons fennel seed
- 2 tablespoons coriander seed
- 1 teaspoon crushed red pepper flakes
- 3 bay leaves
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic smashed
- 1 1/2 quarts cold water
- 4 bone- in pork rib chops
- 1 tablespoon wild fennel pollen*
- Soft Parmigiano Polenta, recipe follows
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 bay leaf
- Salt
- 1 cup long cooking polenta
- 1/2 cup grated Parmigiano
- 1/4 cup mascarpone cheese
Method
- To make the brine: In a large container, add all of the ingredients and stir to combine.
- Submerse the pork chops in the brine and refrigerate for 3 days.
- After 3 days remove the chops from the brine, discarding the brine.
- Preheat a grill or grill pan.
- Roll the fat edge of each pork chop with the fennel pollen.
- Place porks chop gently on the preheated grill or grill pan.
- After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks.
- Grill the chops for another 3 to 4 minutes and then turn over and repeat the process.
- If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning.
- Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic.
- Remove the chops from the grill and let rest in a warm place before serving.
- The doneness of the meat should be about medium to medium well and very juicy.
- Serve with polenta.
- In a medium size saucepan, bring the milk, water and bay leaf to a boil.
- Season generously with salt, almost to the point of over seasoning.
- How do you know that you are there?
- TASTE IT!
- When it has reached a boil, slowly whisk in the polenta in small sprinkles.
- Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon.
- Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
- When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue.
- Remove it from the heat and stir in the Parmigiano and mascarpone.
- Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
- To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
