Napa Wedge Salad with Roasted Pork Belly
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.