Kale Salad with Roasted Pork Belly
Pork Belly with Salad. Crispy, succulent, flavorful pork belly on top of a kale salad. Delicious! The pork belly needs to be made the day ahead & chilled so plan ahead.
Ingredients
- For Pork Belly:
- piece of fresh pork belly skin removed, 1-3 pound piece
- 1 tablespoon salt per pound
- 1 tablespoon sugar per pound
- pepper
- For Salad:
- Eat Smart Sweet Kale Vegetable Salad Kit
- apple sliced or diced
- handful of crushed pecans or walnuts
Instructions
- For Pork Belly:
- Season the belly with the salt, sugar and a sprinkle of pepper. Cover and let sit about 8 hours or overnight in the fridge.
- Preheat oven to 450°F. Line a roasting pan with aluminum foil.
- Cook at 450° for half an hour. Lower heat to 275° and cook for an additional hour or two. It should be tender but not mushy.
- Remove from oven and let cool to room temp. Tightly wrap roasted pork belly in plastic wrap and refrigerate until chilled through. At least a few hours and up to a couple days.
- When needed, slice into pieces of desired thickness and panfry in a drizzle of oil until brown.
- For Salad:
- About 10 minutes before serving, toss dressing with salad.
- Sprinkle cranberry, pumpkin seeds, apple & walnuts over top.
- Top with desired amount of pork belly and serve.
Tried this recipe?Let us know how it was!