Napa Wedge Salad with Roasted Pork Belly

HERE’S WHAT YOU WILL NEED:

• 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
• 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

HERE’S HOW YOU DO IT:

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.