Crispy Pork Belly Super Salad
with White Miso Dressing
Servings
4
PreP Time
15 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
WHAT YOU NEED TO GET:
1 Bruemar Pork Belly, approx. 1kg
+ Oil
+ Salt and Pepper
+ 2 teaspoons fennel powder
+ ½ pumpkin, cut into 2 cm cubes
+ 3 stems of kale, leaves torn
+ ¼ green cabbage, thinly sliced
+ ⅓ cup feta
+ ⅓ cup dried cranberries
+ pumpkin seeds
Dressing
+ ⅓ cup olive oil
+ ½ white miso paste
+ ½ cup water
+ 3 tablespoons white rice vinegar
+ 2 tablespoons honey
WHAT YOU NEED TO DO:
1. Preheat oven to 220 °C (fan forced).
2. Season pork belly with fennel powder, salt, pepper and olive oil. Wrap the bottom half of the belly with two sheets of tinfoil leaving skin exposed. Pinch tinfoil corners to seal.
3. Place Pork Belly on a baking tray and cook for 25
minutes at 220 °. Reduce the oven to 155 °C and cook for a further 1 hour and 5 minutes.
4. On separate lined baking tray add
pumpkin, olive oil and salt. Add to oven when pork belly has 30 minutes of cook
time remaining.
5. In the meantime, combine dressing ingredients in a small bowl. Remove kale from the stem and mix with cabbage in a large bowl. Divide among four bowls.
6. Allow Pork Belly and roasted pumpkin to cool. Top salad with sliced Pork Belly, pumpkin, cranberries, feta pumpkin seeds and white miso dressing.
