Step 1

Combine porcini and milk in a bowl and set aside for 10 minutes to soak. Add breadcrumbs and set aside.

Step 2

Heat 2 tbs oil in a large frypan over medium heat. Add guanciale and half the onion and cook, stirring, for 3-4 minutes until softened. Add garlic and cook for 1 minute or until fragrant. Transfer mixture to a bowl and set aside to cool.

Step 3

Place pork belly in a food processor and whiz until finely chopped. Transfer to a large bowl.

Step 4

Add cooked guanciale mixture to the processor and whiz until finely chopped, then add to the bowl with the pork. Add the soaked bread mixture, egg, nutmeg, parsley, pecorino, chilli flakes and lemon zest. Mix to combine and shape into 12 even balls. Chill for 30 minutes to firm.

Step 5

Heat remaining 1 tbs oil in a large deep frypan over high heat. Add polpette and cook, turning, for 3-4 minutes until golden. Transfer to a plate and set aside.

Step 6

Add remaining onion to pan, reduce heat to low and cook for 8 minutes. Add wine, bring to a simmer and cook for 1-2 minutes. Add tomatoes and vincotto and return to a simmer. Add polpette, cover and cook for 20 minutes or until sauce is reduced and polpette are tender.

Step 7

Sprinkle polpette with extra parsley and serve with schiacciata or focaccia.