Citrus Salad with Slow-Cooked Pork Belly and Balsamic Onions

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