You’ll Need
For the Pork
450g pork shoulder, cut into 2cm pieces
250g smoked pork sausage, thickly sliced
100g smoked streaky bacon, chopped
1 onion, finely diced
3 garlic cloves, finely grated
1 tsp sweet paprika
½ tsp dried thyme
For the Pots
400g ready-cooked polenta, crumbled
300g tomato passata
100ml chicken stock
100g feta, crumbled
4 eggs
Chopped parsley
Optional but dangerous
Pickled chillies
Extra feta
A glass of Romanian red wine
Method
Preheat your air fryer to 200°C.
Air fry the pork, sausage and bacon in a heatproof dish for 10 minutes, stirring twice.
Add the onion, garlic, paprika and thyme and cook for 4 minutes.
Stir in the passata and stock, cover with foil and air fry at 175°C for 22 minutes.
Divide the polenta between four deep pots and spoon the pork mixture over.
Make a shallow well in each pot and crack in an egg.
Air fry at 180°C for 5-7 minutes until the whites set to your liking.
Check the pork has reached 75°C and the sauce is bubbling.
Finish with feta and parsley and serve the pots immediately.