Greens With Warm Pork Belly Salad

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CHEF MEEGAN ROBERTS
SYSCO ARIZONA
SERVES 4

 

Ingredients:
PICKLED CHARD RIBS
1/4 cup mirin
1 tsp. sysco Classic salt
1 oz rainbow chard ribs
4 oz. Sysco Classic Sous Vide pork belly, sliced
1 oz. apricot glaze
2 oz. Swiss chard leaves
½ oz. kohlrabi leaves
1 oz. dandelion greens
1 Wholesome Farms egg, fried
1 apricot, halved and grilled
1 oz. kohlrabi, sliced thin
VINAIGRETTE
1 oz. pork fat
1 Tbsp. whole-grain mustard
2 oz. mirin

 

Directions:
FOR THE PICKLED CHARD RIBS
Heat mirin and salt in a large pot and bring to a boil. Slice chard ribs in half lengthwise and cut on the bias into 1-inch pieces. Place in a large heatproof bowl and pour hot liquid over them. Let chill at least one hour or overnight.
Slice pork belly into 1-ounce pieces, about 1 by ½ inch long. Render their fat in a small sauté pan. Once they have caramelized, pour off the fat to reserve for the vinaigrette. Add apricot glaze to the pan and glaze the pork.
Chop the leaves of the Swiss chard, kohlrabi and dandelion greens. Rinse and dry thoroughly.
For the vinaigrette, place the hot pork fat along with the mustard and mirin in a medium bowl and whisk to combine. Add the greens and toss with the dressing, making sure to coat evenly.
Serve topped with fried egg, grilled apricot, sliced kohlrabi, glazed pork belly and pickled chard ribs.