1

Place thyme, fennel, salt and pepper in the bowl of a mortar and pestle and grind until fine. Press fennel mixture onto pork and set aside.

2

Heat oil in large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring for 1 minute. Transfer to a bowl. Add pork to pan and cook, turning, for 5–7 minutes or until browned. Return onion mixture to pan with rind and wine and bring to the boil. Add stock and bring to the boil. Reduce heat and simmer, covered, turning occasionally, for 45 minutes.

3

Add carrots and cook for 15 minutes or until pork is cooked through and vegetables are tender. Transfer pork and vegetables to a plate. Cover with foil and set aside to rest for 10 minutes before slicing pork thickly.

4

Meanwhile, bring milk to the boil in a large saucepan over medium heat. Gradually stir in polenta. Reduce heat to low and cook, stirring, for 6–7 minutes or until thickened. Season with salt and freshly ground black pepper.

5

Place radicchio, fennel and orange in a medium bowl and drizzle with vinegar. Divide polenta among plates and top with pork and vegetables. Drizzle with pan juices and serve with salad.