Served with a tangy buttermilk dressing, grape tomatoes, and topped with Cucina Andolina Blue Cheese Crumbles.
- This Recipe Makes: 4 Servings
- Preparation & Cook Time: 10 minutes prep (13 1/2 hours for pork belly dry brine)
- Suggested Pairing: Late Harvest Riesling or a hoppy India Pale Ale
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
- 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:
- 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
- Preheat oven to 450° F
- 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.
- 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.
- Trim off top and bottom of cabbage head, then slice off 4 1 ½ rounds
- 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
- 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.