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Crispy Pork Belly & Charred Corn Fiesta Salad
Indulge in a vibrant pork belly salad with charred corn, creamy avocado, and zesty lime dressing. A big beautiful salad you won't forget!
Prepare to be dazzled by this Crispy Pork Belly & Charred Corn Fiesta Salad, a salad that redefines indulgence with every bite. This isn't your average leafy green dish; it's a flavor explosion that brings together the rich, crispy texture of perfectly roasted pork belly, the smoky sweetness of charred corn, and the creamy decadence of ripe avocado. Dressed with a zesty lime vinaigrette, each mouthful is a celebration of contrasting textures and vibrant flavors.
This salad is a feast for the senses and a testament to the art of combining savory, sweet, and tangy elements into one harmonious dish. The pork belly, crisped to perfection, adds a luxurious crunch, while the charred corn offers a smoky depth that elevates the entire salad experience. Whether you're hosting a gathering or simply treating yourself, this salad is worth every indulgent calorie.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mexican
Indulge in a vibrant pork belly salad with charred corn, creamy avocado, and zesty lime dressing. A big beautiful salad you won't forget!
Ingredients
- • pork belly: 1 pound, skin scored
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • paprika: 1 teaspoon
- • fresh corn: 2 ears, husked
- • avocado: 2, sliced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • cilantro leaves: 1/4 cup
- • limes: 2, juiced
- • honey: 1 tablespoon
- • garlic: 1 clove, minced
- • mixed salad greens: 6 cups
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Rub the pork belly with olive oil, salt, black pepper, and paprika. Place it skin-side up on the prepared baking sheet.
- 3 Roast the pork belly in the oven for about 30-35 minutes or until the skin is crispy and golden brown. Remove from the oven and let it rest for 10 minutes before slicing.
- 4 While the pork is roasting, heat a grill pan over medium-high heat. Grill the corn cobs, turning occasionally, until charred and slightly blackened in spots. Remove from heat, let cool, and cut the kernels off the cob.
- 5 In a small bowl, whisk together lime juice, honey, minced garlic, and a pinch of salt to make the dressing.
- 6 In a large salad bowl, combine the mixed salad greens, charred corn, avocado slices, cherry tomatoes, red onion, and cilantro leaves.
- 7 Drizzle the salad with the lime dressing and toss gently to combine. Arrange the crispy pork belly slices on top.
- 8 Serve the salad immediately, ensuring each plate gets a generous portion of pork belly and toppings.
Serving Suggestions
- • To complement this vibrant salad, consider serving it with a side of warm garlic bread or toasted flatbreads to soak up any leftover dressing. A refreshing citrusy beverage, such as a sparkling lemonade or a lime-infused iced tea, pairs beautifully with the salad's zesty notes. For an added touch of indulgence, sprinkle some crumbled queso fresco or feta cheese over the salad for a salty contrast. A light and fruity dessert, like a berry sorbet, would be the perfect end to this indulgent meal.
Storage Tips
If you have leftovers, store the salad components separately to maintain their textures. Keep the pork belly in an airtight container in the refrigerator for up to 3 days. Reheat it in an oven at 350°F (175°C) to regain its crispiness. The salad greens and toppings can be stored in a separate container in the refrigerator for up to 2 days. Keep the dressing in a small jar and shake well before using again. Avoid storing the avocado with the salad, as it may brown; instead, slice fresh avocado when ready to serve the leftovers.
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