Warm Pork Belly Salad
The Greek Farmer
2
15 minutes
5 minutes
Lunch
Crispy pork belly thins paired with fresh baby gem lettuce, sweet peppers and juicy tomatoes, finished with a drizzle of balsamic glaze. Light yet indulgent, this salad works beautifully as a lunch or starter.
Ingredients
100g pork belly thins (2 packs)
- 2 baby gem lettuces, leaves separated
- 200g cherry tomatoes, on the vine or halved
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 4 radishes, thinly sliced
- Olive oil, for cooking
- Balsamic glaze, to drizzle
- Sea salt and freshly ground black pepper
Directions
- Heat a frying pan over a medium heat. Add the pork belly thins and cook until golden and crisp on both sides. Remove from the pan and set aside to rest briefly, then cut or tear into bite-sized pieces.
- Arrange the baby gem lettuce leaves in a large serving bowl. Scatter over the tomatoes, sliced peppers and radishes.
- Top the salad with the warm pork belly pieces. Season lightly with salt and black pepper, then finish with a generous drizzle of balsamic glaze.
- Serve immediately while the pork belly is still warm.
