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Porchetta with Polenta and Almond Cherry Salad

3 hr 20 min
20 min prep
3 hr cook

Serves 8

30gCarbs
100gFat
19gProtein

Ingredients

  • 3 lb Pork belly
  • 2 tbsp Adams Reserve Smoked Mustard Rub
  • 1 tbsp Adams Reserve Spicy Bacon Rub
  • 4 1/2 cups Water
  • 2 tbsp Kosher salt
  • 9.2 oz Box of instant polenta
  • 4 tbsp Butter
  • 1 Almond cherry salad kit

Shop ingredients

  • Item, H-E-B Natural Pork Belly. Quantity: 1 each. Price: $18.84.
    H-E-B Natural Pork Belly
    3 lb needed

    $18.84

    Adjust quantity
  • Item, Adams Reserve Smoked Mustard Rub. Quantity: 1 each. Price: $5.49.
    Adams Reserve Smoked Mustard Rub
    2 tbsp needed

    $5.49

    Adjust quantity
  • Item, Adams Reserve Spicy Bacon Rub. Quantity: 1 each. Price: $5.49.
    Adams Reserve Spicy Bacon Rub
    1 tbsp needed

    $5.49

    Adjust quantity
  • Item, H-E-B Coarse Kosher Salt. Quantity: 1 each. Price: $2.60.
    H-E-B Coarse Kosher Salt
    2 tbsp needed

    $2.60

    Adjust quantity
  • Item, DeLallo Polenta, Instant. Quantity: 1 each. Price: $3.41.
    DeLallo Polenta, Instant
    9.2 oz needed

    $3.41

    Adjust quantity
  • Item, H-E-B Sweet Cream Unsalted Butter. Quantity: 1 each. Price: $5.08.
    H-E-B Sweet Cream Unsalted Butter
    4 tbsp needed

    $5.08

    Adjust quantity
  • Item, H-E-B Salad Kit - Almond Cherry. Quantity: 1 each. Price: $4.14.
    H-E-B Salad Kit - Almond Cherry
    1 item needed

    $4.14

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  • Water

    4 1/2 cups needed

Instructions

  1. Prep: Adjust oven rack to middle position and preheat to 325°F. Place a baking rack on top of a baking sheet. Remove the pork belly from the package and liberally season both sides with smoked mustard rub.
  2. Roll Porchetta: Lay pork belly on a cutting board and roll into a tight log.
  3. Tie Porchetta: Cut 4 to 6 (12-inch) pieces of butcher's twine. Keeping the roast seam-side down, tie it up with twine spaced about an inch apart. Place on prepared baking sheet and bake uncovered for 2.5 hours.
  4. Cook Polenta: When porchetta has about 15 minutes left, add water to a medium pot and bring to a rapid boil. Add salt, and remove pot from heat. While whisking constantly, slowly pour polenta into the water until mixture thickens, about 3 minutes. Whisk in butter.
  5. Prepare salad: Remove porchetta from oven and let rest. Meanwhile, combine salad ingredients in a bowl and mix to combine.
  6. Serve: Remove twine from porchetta and slice. Serve with polenta and salad. Top porchetta slices with Cran Razz Sauce.

Nutrition

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories
    1110
  • % Daily Value*
  • Total Fat
    • 100g
    • 154%
  • Saturated Fat
    • 37g
    • 185%
  • Trans Fat
    • 0g
  • Cholesterol
    • 140mg
    • 47%
  • Sodium
    • 1770mg
    • 74%
  • Total Carbohydrate
    • 30g
    • 10%
  • Dietary Fiber
    • 3g
  • Sugars
    • 9g
  • Protein
    • 19g
  • Vitamin C
  • Calcium
    • 4%
  • Iron
    • 10%
  • Vitamin A
    • 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.