If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
Toast fennel seeds in a dry small heavy skillet over medium heat, shaking skillet often, until fragrant, about 1 minute. Let cool. Finely grind fennel seeds in a spice mill or with mortar and pestle; transfer to a small bowl and stir in salt. Season pork on both sides with fennel salt.Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook pork, turning occasionally, until browned on all sides, 15–20 minutes.
Reduce heat to low and bring to a very bare simmer . Cover pot and cook, stirring occasionally and skimming fat from surface, until meat is fork-tender, 2–2½ hours.About 45 minutes before pork is done, bring 8 cups water to a boil in a large pot; season with 2 tsp. salt. Whisking constantly, gradually add polenta. Bring to a simmer and cook, whisking often, until tender, 30–35 minutes.Meanwhile, toss chiles and lemon juice in a small bowl; season with salt. Let sit until ready to use .
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