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Kale Salad with Roasted Crispy Pork Belly | www.craftycookingmama.com

Kale Salad with Roasted Pork Belly

Pork Belly Recipe Adapted from Momofuku. Seriously - why mess with perfection? This needs to be made the day ahead & chilled so plan ahead.
5 from 1 vote
Prep Time 12 hrs
Cook Time 2 hrs
Total Time 14 hrs
Course Pork, Salad
Servings 1 -3 pounds


  • 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


  • 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.