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1
Salt the pork shoulder and belly well, and refrigerate overnight.
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2
In a large, heavy-bottomed pot over medium heat, heat oil until shimmering.
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3
Add onion, cut sides down.
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4
Cook gently until well-browned, moving occasionally to prevent sticking, about 20 minutes.
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5
Remove onion.
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6
Pour tomatoes (and juices) into a large bowl.
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7
Squeeze tomatoes in your fist to crush into large chunks.
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8
Season with salt and add to pot.
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9
Add pork shoulder, belly and prosciutto to pot and bring to a boil, stirring often.
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10
Reduce to a very low simmer, cover, and cook 4 hours.
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11
Remove from heat and cool to room temperature.
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12
Remove meats from sauce and save for another purpose.
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13
Adjust salt to taste.
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14
In a medium pot, combine polenta, 4 cups water and salt.
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15
Bring to a boil, whisking continuously.
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16
Reduce heat to a simmer and cook, stirring occasionally with a wooden spoon, until tender, about 30 minutes.
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17
Stir in chestnut flour and cook another 3 minutes.
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18
Season with salt and pepper.
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19
Remove from heat and cover.
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20
In a saucepan, combine 3 cups of the ragu with the basil (roughly torn) and 1/2 cup water.
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21
Bring to a gentle boil over medium heat.
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22
Make wells with a spoon for each egg; crack one egg into each well.
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23
Cover pan and cook until eggs are set, 5-10 minutes.
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24
Divide the polenta into warmed bowls.
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25
Place one egg, with some ragu, into each bowl.
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26
Top with ricotta salata.
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27
Serve immediately.
