Napa Wedge Salad

Ingredients

• 1 lb pork belly (Superior Foods Featured Item: #88542 – DeVries Meats)
• 1 tbsp kosher salt (plus 1 tsp)
• 1 tbsp sugar (plus 1 tsp)
• 1 tbsp ground black pepper
• 1 large head Napa cabbage
• 12 halved grape tomatoes
• 1 cup blue cheese crumbles (Superior Foods Featured Item: #8992 – Cheese Merchants)
• Chives, finely chopped

Dressing

• 1/2 cup mayonnaise
• 1/2 cup buttermilk (Superior Foods Featured Item: #100380 – Prairie Farms)
• 1/2 cup sour cream (Superior Foods Featured Item: #100570 – Prairie Farms)
• 1 tbsp dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tsp aleppo pepper flakes
• 1 garlic clove (microplaned)
• 1/2 tsp kosher salt
• 1 tsp ground black pepper
• Zest from 1 lemon

Preparation

1. For pork belly combine salt, sugar, and pepper and coat the pork liberally. Place on a sheet pan in the fridge uncovered for 12 hrs
2. Preheat oven to 450° F
3. Pat pork belly dry and roast in a cast iron skillet or other oven safe dish that fits for 30 min. Fat side up. Then reduce heat to 275° F and roast for another hour.
4. Pork can either be sliced and served immediately or cooled down, wrapped tightly in plastic, and chilled completely – then sliced and crisped up in a skill at your own choosing.
5. Trim off top and bottom of cabbage head, then slice off 4 1 ½ rounds
6. In a small bowl combine mayo, buttermilk, sour cream, dijon, apple cider vinegar, honey, lemon zest, Aleppo pepper flakes, garlic, salt, and pepper. Set aside as dressing
7. Divide wedges among 4 plates. Dress wedge and top with 1 in. chunks of pork belly, blue cheese, tomatoes, and chives.

TIPS:

Depending on the size of the Napa head you can adjust the thickness of the wedges.