Pork Braciole with Herbed Polenta

time to execute: 6 hours
5 lbs. pork shoulder
3 c. bread crumbs
1 t. rosemary (minced)
1 t. sage (minced)
For the sauce:
4 bay leaves
2 sprigs of rosemary
2 sprigs of sage
4 t. tomato paste
½ t. thyme (minced)
4 onions (julienned)
6 garlic cloves (smashed)
3 14 oz. cans whole peeled tomato (smashed with hands)
2 quarts veal demi glacé
1 c. red wine
1 c. instant polenta
1 t. rosemary (minced)
1 t. sage (minced)
1 t. garlic (minced)
4 t. butter (unsalted)
4 c. water (plus extra if needed)
½ c. crumbled gorgonzola
5 ea. whole eggs
1 t. white truffle oil
For the Braising Sauce: In a large pot, sauté onion and garlic until golden brown. Add bay leaves, rosemary, sage and thyme and cook for another 3 minutes. Add tomato paste and cook for 2 minutes. Add red wine, reduce by ½, and then add tomato. Bring back to a boil. Add veal Demi glacé and bring to a boil. Season with salt and pepper.
For the Pork Shoulder: Butterfly pork shoulder so that it is at an even thickness of about 1 inch. Mix together bread crumb and herbs and drizzle with a little olive oil to make moist. Season the pork shoulder and sprinkle a layer of bread crumbs on it. Starting from one end, roll up pork shoulder. Using butchers, twine tie up pork shoulder to keep shut. Heat up a large pan and sear the pork shoulder on all sides until golden brown. Once finished, add to prepared braising sauce and bake at 325 degrees for 2 1/2 hours or until tender and almost falling apart to touch. Once finished, cool down in liquid. Once cooled enough to handle, take out of sauce and cut butchers twine off. Portion desired sizes and serve.
For The Hard Polenta: In a pot, sauté herbs and garlic with butter and a touch of oil. Once garlic is giving off strong aroma, add water and bring to a boil. Slowly add polenta and whisk constantly until it thickens. Polenta should be thick but still able to be able to whisk, like a thick cake batter. If it is too thick, add a little more water to fix thickness. Pour into a prepared 9×9 dish that is lined with parchment paper and sprayed with nonstick. Refrigerate until set, about 2 hours. Turn polenta inside down on cutting- it should release easily. Remove parchment paper and slice in 3×3 inch squares. Evenly distribute crumbled gorgonzola and bake in oven till heated through and cheese has melted. Set aside for plating.
For the Truffle Poached Egg: Using a sandwich bag, evenly distribute truffle oil into each bag. Carefully crack each egg and place into individual bags. Tie and try to remove as much air as possible. Heat up a pot of water to a simmer and turn down heat to just below simmering. Place bags into water and cook for about 1 minute just until the egg whites have just started to set. Remove from water and set aside until ready for use.
To Plate: Place polenta in middle of plate, top with portioned pork braciole and cover with braising sauce. Top pork with truffle poached egg and serve.