Pork Belly, Guanciale and Porcini Polpette (Italian Meatballs)

delicious.com.au

Rach

10g dried porcini mushrooms, chopped

⅓ cup (80ml) milk, warmed

1 ½ cups (120g) fresh schiacciata (or focaccia) breadcrumbs

¼ cup (60ml) extra virgin olive oil

100g rindless guanciale, finely chopped

2 onions, finely chopped

2 garlic cloves, crushed

500g boneless rindless pork belly, roughly chopped

1 egg, lightly beaten

¼ tsp freshly grated nutmeg

¼ cup finely chopped flat-leaf parsley, plus extra to serve

¼ cup (20g) finely grated pecorino

¼ tsp chilli flakes

1 tsp finely grated lemon zest

¾ cup (180ml) white wine

2 x 400g cans crushed tomatoes

2 tbs vincotto (substitute balsamic vinegar)

Schiacciata or focaccia, to serve

Directions at delicious.com.au

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