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

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1/2 cup kosher salt

1/3 cup sugar

2 tablespoons coriander seed

1 teaspoon crushed red pepper flakes

Stalks and fronds from 1 fennel bulb, chopped

1 rib celery, chopped

2 cloves garlic


4 bone-in pork rib chops

2 tablespoons wild fennel pollen, plus more, if needed

2 pounds pork shoulder, cut into 1-inch chunks (pork should have a good amount of fat)

3 cloves garlic, smashed

2 tablespoons kosher salt

1 tablespoon crushed red pepper flakes

1 tablespoon fennel seed

1 tablespoon 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 tablespoons grated Parmigiano-Reggiano

Quality olive oil, for drizzling

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