Spring Greens, Asparagus, & Fennel Salad with Pork Belly Croutons - Get the Recipe!

Spring Greens, Asparagus, & Fennel Salad with Pork Belly Croutons

Spring for Pork Belly

It’s time to highlight the spring harvest! Looking for a complimentary protein? Pork belly is a trending cut that pairs beautifully with spring produce. Since it’s so rich and flavorful, a small portion goes a long way, making it a perfect crisp, fatty garnish for a produce-centric meal. Try topping your spring salads with pork belly croutons as seen in the recipe below!

Read more about pork belly in Essence Magazine!

Spring Greens, Shaved Asparagus, & Fennel Salad with Pork Belly Croutons
A spring favorite urban blend, shaved asparagus, and fennel salad topped with crisp pork belly croutons and a white wine vinaigrette
Servings
4
Servings
4
Spring Greens, Shaved Asparagus, & Fennel Salad with Pork Belly Croutons
A spring favorite urban blend, shaved asparagus, and fennel salad topped with crisp pork belly croutons and a white wine vinaigrette
Servings
4
Servings
4
Ingredients
Pork Belly Croutons
White Wine Vinaigrette
For Serving
Servings:
Units:
Instructions
Pork Belly Croutons
  1. In a bowl, combine all ingredients except pork and wine. Score a crosshatch pattern into fatty side of pork belly. Rub pork belly with seasoning mixture and place in a half hotel pan. Cover and refrigerate 24 hours.
  2. Rinse pork belly, pat dry and return to hotel pan. Add wine and cover tightly with foil. Braise at 300°F for 3 to 3½ hours or until pork is very tender. Cool completely and cut into ¾-inch dice.
White Wine Vinaigrette
  1. In a bowl, whisk all ingredients except oil; whisking constantly, slowly drizzle in oil to form an emulsion.
For Serving
  1. Pan fry pork belly in a lightly oiled sauté pan over medium-low heat until golden brown and crisp. Season with sea salt and cracked black pepper.
  2. Divide greens, asparagus, orange supremes and fennel onto salad plate. Top with pork belly croutons and drizzle with vinaigrette. Sprinkle with cracked black pepper and garnish with fennel fronds.

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