Citrus Salad with Slow-Cooked Pork Belly and Balsamic Onions


  • 2 small red onions
  • 5 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • juice of half a lemon
  • 1/2 tsp honey
  • 1/2 tsp mustard
  • salt and pepper
  • One large head lettuce (oak leaf or romaine, or try two bunches of arugula)
  • 2 blood oranges
  • Slow-cooked pork belly (recipe below)


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.

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.

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.

Toss salad with oranges, adding onions and dressing and tossing to coat. Divide salad onto plate and top with warm pork belly.

Slow-Cooked Pork Belly

For the cure:

  • 2 pounds fresh pork belly, skin removed
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon ground coriander
  • 1 tablespoon crushed red pepper flakes
  • grated zest of one meyer lemon or orange
  • 1 teaspoon shichimi togarashi

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:

  • 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

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

Original Recipe:

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