Pork Three Ways: Brined Pork Chops, Fennel-fontina Sausage, And Swiss Chard With Bacon And Fennel Over Polenta Cakes

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Details

37 Ingredients

• 1/2 cup kosher salt
• 1/3 cup sugar
• 2 Tbsps coriander seed
• 1 tsp crushed red pepper flakes
• Stalks and fronds from 1 fennel bulb, chopped
• 1 rib celery, chopped
• 2 cloves garlic
• Water
• 4 bone-in pork rib chops
• 2 Tbsps wild fennel pollen, plus more, if needed
• 2 lbs pork shoulder, cut into 1-inch chunks (pork should have a good amount of fat)
• 3 cloves garlic, smashed
• 2 Tbsps kosher salt
• 1 Tbsp crushed red pepper flakes
• 1 Tbsp fennel seed
• 1 Tbsp ground coriander
• 1/4 cup cold water
• 1/2 cup Fontina cheese, small dice
• Hog casing
• Olive oil
• 2 cloves garlic, smashed
• Crushed red pepper flakes
• 3 slices bacon, cut into lardons
• 5 Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
• 1 fennel bulb, thinly sliced
• 1/4 to 1/2 cup chicken stock
• Kosher salt
• 1 cup milk
• 2 cups water
• 1 bay leaf
• Pinch cayenne pepper
• 1 cup polenta
• 4 fresh sage leaves, finely chopped
• 1/4 cup mascarpone
• Extra-virgin olive oil
• 4 Tbsps grated Parmigiano-Reggiano
• Quality olive oil, for drizzling