Skip to main content

Napa Wedge Salad with Roasted Pork Belly

with a tangy buttermilk dressing, grape tomatoes, and blue cheese

  • 4 Servings
  • 10 minutes prep (13 1/2 hours for pork belly dry brine)
  • Suggested Pairing: Late Harvest Riesling or a hoppy India Pale Ale


  • 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: #8892 – Cucina Andolina)
  • Chives, finely chopped
  • 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


  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.


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