Grilled Pork Belly Salad of Peaches, Kale, Molasses Vinaigrette

By dyannucci

Michelle Bernstein miami

Ingredients

• Marinade/Cure:
• 1 whole Pork Belly, farm raised if possible, scored
• 5 cups chicken broth
• 1 cup brown sugar
• 1 cup kosher or Grey Salt
• 3 oranges, cut up in quarters
• 1 red onion, sliced thin
• 4 garlic cloves, sliced thin
• 1 ounce thyme, chopped
• 1 sprig rosemary, chopped
• 1 teaspoon whole black peppercorns
• Salad:
• 4 peaches, pit removed, sliced thin
• 2 cups Kale, center rib removed, sliced very thin
• 1 fennel bulb, sliced very thin using a mandolin
• 1/4 red onion, sliced paper thin using a Japanese mandolin
• 1/4 cup celery leaves (inner, light colored leaves only)
• Molasses Vinaigrette:
• 1/4 cup olive oil
• 1 tablespoon molasses
• 2 tablespoons balsamic vinegar
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• salt and pepper

Preparation

Step 1

Marinade/Cure:


Combine all ingredients; rub the pork belly with the cure. Allow to cure for 48 hours. Place the pork belly in a baking pan; add enough chicken stock to come up ¾ of the pork belly. Roast the belly at 300°F for about 4-5 hours or until fork tender. Remove the belly from the cooking liquid and allow to cool completely.

Save about ⅔ of the belly in your freezer for future use. Cut the pork belly into ¼ inch strips for grilling. Season the belly with a little salt and pepper very little or none at all and place on a grill on medium heat for about 2-3 minutes per side.

Salad and Molasses Vinaigrette

Combine all ingredients together, whisk well.
Season with salt and pepper.

plate with 2 pices of bacon side by side and salad nestled between them