Crispy pork belly with a vibrant, refreshing salad and a bright apricot vinaigrette. The rich, crackling pork belly is balanced by crisp Red Frill Mustard, shaved fennel, and smoky grilled fava beans. Sweet Asian pear and cucumber add freshness, while the homemade apricot vinaigrette, with its blend of vinegars, zesty orange, and thyme, ties all the elements together.
Ingredients
PORK BELLY
1 pork belly, skin-on, 2-3 lbs
rock or Kosher salt
SALAD
1 lb Red Frill Mustard, washed & dried
1 fennel bulb, shaved thinly
1 lb young fava beans (whole pods), grilled, then cut 1/2” bias
1 Asian pear, sliced thin
1 cucmber, sliced thin
1 cup cilantro leaves
APRICOT VINAIGRETTE
4 apricots, dried
1/2 cup Champagne vinegar
1/4 cup rice wine vinegar
1 garlic clove
1 1/2 tbsp whole grain mustard
zest & juice from one orange
1 tsp fresh thyme
3/4 cup olive oil
salt and pepper, to taste
Preparation
PORK BELLY
- Dry pork belly with cloth and score a
diamond pattern on skin. - On a baking sheet, place belly on piece of
folded foil, scored side up. Foil should be 3”
longer than belly on all sides. Wrap foil around
pork belly, foil extending a couple inches above
the belly. - Cover belly with rock salt, so that only the
skin is in contact with the salt. Bake in a 350°F
oven for 50 min. Remove from oven and cool to
room temp. While cooling, raise oven to highest
setting of around 550° F. - Once rested, rinse salt, dry skin and place on
a sheet tray with wire rack. Cook in preheated
oven until skin is golden brown and crispy.
Allow to rest before slicing.
VINAIGRETTE
- Combine all but oil in blender and puree
until smooth. - Drizzle in oil and adjust seasoning.
SALAD
- Combine all ingedients in large mixing bowl.
- Toss lightly with vinaigrette and place into 4
bowls. - Place sliced pork belly in center of greens,
drizzle with vinaigrette.
Wine Pairing
Our Albariño, with its crisp acidity and vibrant fruit notes, beautifully cuts through the richness of the pork belly to complement the bright, fresh flavors of the apricot vinaigrette and greens.
Tips From The Kitchen
Ultra-crispy pork belly: Ensure the pork belly skin is as dry as possible before scoring and salting. Pat it thoroughly with paper towels, or even let it air dry in the fridge overnight.
Get plenty of rest: After roasting, letting the pork belly rest allows the juices to redistribute, keeping it tender and flavorful.
Prep your greens: Wash and thoroughly dry your greens well in advance. Excess water will dilute the vinaigrette and wilt the salad.
Adjust vinaigrette to taste: The apricot vinaigrette is bright and flavorful, but feel free to adjust the sweetness, acidity, or mustard levels to your preference.
Chill out: For a more emulsified and vibrant vinaigrette, try chilling your olive oil and vinegars beforehand to help prevent separation.