Spinach Salad with Pork Riellette and Fried Egg

By lorik

Ingredients

• For Pork:
• 1 pound pork shoulder roast
• 1/4 lb kosher salt
• 1 ounce fresh thyme (whole)
• 1 ounce garlic cloves (crushed)
• 1 1/2 lbs duck fat
• 3 yellow onions, sliced and caramelized
• 1/2 tsp fresh parsley, chopped
• 1/2 tsp fresh rosemary leaves, finely chopped
• 1/2 tsp fresh oregano, finely chopped
• For Salad:
• 2 pieces of brioche bread, cut into rings
• Butter, to toast bread rings in
• 2 large eggs, fried
• 6 ounces fresh spinach leaves
• 3 pieces of thick sliced bacon, cubed, cooked crisp
• 1 shallot, sliced thinly, fried crisp in rendered bacon fat
• Shaved parmesan cheese
• Red Onion, sliced thinly
• Bacon Vinaigrette

Details

Servings 2
Adapted from celebritycruiselines.com

Preparation

Step 1

Marinade the pork shoulder roast with the salt, thyme and garlic overnight. Place marinated pork shoulder in a deep baking dish, cover with duck fat until completely submereged and cook in 275 oven for 2-3 hours, or until meat falls apart. Remove pork from duck fat (reserve fat), and cool. Place pork into mixer bowl with paddle and lightly shred. Slowly add ½ cup of the duck fat used for cooking; add caramelized onions and herbs and mix until creamy. Roll tightly into 2 ½ inch cylinder in plastic wrap and place in refrigerator to cool.

Cut the brioche into 2 ½ inch circles and toast in butter until crispy. Cut the pork riellette and the fried eggs to the same size as the bread. Place pork riellette on toast, followed by the egg. Place on plate with spinach leaves, bacon, fried shallots, and onion. Garnish with parmesan.

Serve with warm bacon vinaigrette dressing.