It’s nearing the end of the week and this meal consisted of what was left in the fridge, asparagus, leftover polenta and a package of Trader Joes pork belly. Which combined to make the perfect weeknight meal.
1 bunch of asparagus, steamed for 3 minutes
1 package of Trader Joes pork belly, diced
2 cups cooked polenta, cooled in the fridge and sliced into 1/2 thick slices
In a large non stick skillet cook the pork belly over medium high heat until crispy all over.
In a grill pan or cast iron skillet, brushed with a little olive oil, cook the polenta until crispy over medium heat, about 2 minutes per side.
Place a couple slices polenta on each plate, asparagus, and top with crispy pork belly, a drizzle of truffle oil and a little parmigiano cheese.