Römische Nocken Recipe
Roasted pork belly with fried polenta & semolina dumpling, tomato chutney
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Ingredients
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Pork Belly
Fried Polenta
Semolina Dumplings
Tomato Chutney
Method
Prepare Pork Belly
- 1
Season and Roast
Preheat your oven to 350°F (175°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut too deep into the meat. Rub the pork belly with olive oil, salt, black pepper, garlic powder, and paprika. Place it on a roasting rack in a roasting pan and roast for about 2 hours, or until the skin is crispy and the meat is tender.
Prepare Fried Polenta
- 2
Cook the Polenta
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 30 minutes, stirring frequently until thickened.
- 3
Add Butter and Cheese
Remove the polenta from heat and stir in the butter and grated Parmesan cheese until fully incorporated. Spread the polenta into a greased baking dish and let it cool. Once cooled, cut it into squares.
- 4
Fry the Polenta
Heat oil in a frying pan over medium heat. Fry the polenta squares until golden brown on both sides. Remove and drain on paper towels.
Prepare Semolina Dumplings
- 5
Combine Ingredients
In a mixing bowl, combine semolina, eggs, salt, nutmeg, and milk. Mix until a dough forms. Let it rest for 10 minutes.
- 6
Shape Dumplings
Bring a pot of salted water to a boil. With wet hands, form small balls of the semolina dough and drop them into the boiling water. Cook for about 10 minutes or until they rise to the surface. Remove with a slotted spoon.
Prepare Tomato Chutney
- 7
Cook Chutney
In a saucepan, combine diced tomatoes, chopped onion, minced garlic, sugar, vinegar, salt, and black pepper. Cook over medium heat for about 20 minutes, stirring occasionally, until the mixture thickens.