Citrus Salad with Slow-Cooked Pork Belly & Balsamic Onions

View Instructions

Ingredients

SLOW-COOKED PORK BELLY

(Needs to refrigerate 8-24 hrs
and then slow cook for 12hrs)

For the cure

2 pounds fresh pork belly, skin removed
2 Tbsp kosher salt
2 Tbsp sugar
1 tsp ground coriander
1 Tbsp crushed red pepper flakes
Zest of 1 Meyer lemon or orange
1 tsp Shichimi Togarashi

For The Braise

5 cups homemade chicken broth
1 cup orange juice
2 star anise
1 cinnamon stick, broken in half
1 bay leaf
1 purple onion, quartered

CITRUS SALAD

2 small red onions
5 Tbsp balsamic vinegar
5 Tbsp olive oil
Juice of 1/2 a lemon
1/2 tsp honey
1/2 tsp mustard
Salt and pepper
1 large head lettuce
(oak leaf or romaine, or try two bunches of arugula)
2 blood oranges

Instructions

SLOW-COOKED PORK BELLY

For the cure

STEP 1

In a small bowl, mix together the salt, sugar, coriander, red pepper, zest, and Togarashi. Place the pork belly in a gallon-sized plastic bag and coat the belly with the mixture. Pat mixture into sides of the pork belly, refrigerate 8 to 24 hours.

For the braise

STEP 1

Place pork belly in slow cooker and add all other braise ingredients. Cook on low for 12 hours. Meat should be tender when tested with a fork.

STEP 2

Remove meat from slow cooker and refrigerate in its braising liquid until ready to use.

CITRUS SALAD

STEP 1

Slice onions in paper thin rings (or half-rings.) Place in a cereal-size bowl. Add balsamic, olive oil, lemon juice, honey, and mustard, then stir to coat. Let sit, stirring occasionally, so that the dressing infuses the onions at least 15 minutes while you prepare the rest of the dish. Add salt and pepper to taste.

STEP 2

Wash lettuce greens and place in large salad bowl. Using a sharp knife, cut peel and pith from oranges and slice into small segments. Add to salad bowl.

STEP 3

Slice prepared pork belly into 1 to 2-inch strips. Heat a small amount of oil in a large cast iron skillet and add pork belly. Cook until sizzling and brown, turning occasionally. Don’t crowd the pan—cook in two batches if necessary. Remove to a paper-towel lined plate to drain.