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Crispy Pork Belly & Charred Peach Salad with Maple-Balsamic Glaze
Indulge in a crispy pork belly and charred peach salad with a sweet maple-balsamic glaze. A perfect blend of savory, sweet, and umami flavors.
Prepare to dive into the ultimate indulgent salad experience with a Crispy Pork Belly & Charred Peach Salad. This recipe is a symphony of flavors and textures, featuring succulent pork belly with a crackling crisp crust, perfectly contrasted by the smoky sweetness of charred peaches. The rich, tangy maple-balsamic glaze ties it all together, creating an unforgettable dish that stands tall in the realm of 'crazy good eats.'
Big, beautiful salads don't just have to be about greens—they can be a full meal that satisfies every craving. By combining the depth of umami-rich pork with the bright, fruity notes of peaches, and the creamy crunch of toasted pecans, this salad becomes a feast for the senses. It's a celebration of comfort and indulgence in every bite, making it the perfect treat for any occasion.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
1 mins
Total Time
21 mins
Servings
4
Calories
650 kcal
per serving
Cuisine
Mediterranean
Indulge in a crispy pork belly and charred peach salad with a sweet maple-balsamic glaze. A perfect blend of savory, sweet, and umami flavors.
Ingredients
- • Pork belly: 1 pound, skin-on
- • Peaches: 2, halved and pitted
- • Mixed greens: 4 cups (such as arugula, spinach, and butter lettuce)
- • Pecans: 1/2 cup, toasted
- • Feta cheese: 1/2 cup, crumbled
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon
- • Black pepper: 1/2 teaspoon
- • Maple syrup: 1/4 cup
- • Balsamic vinegar: 1/4 cup
- • Dijon mustard: 1 tablespoon
- • Fresh thyme: 1 teaspoon, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Score the skin of the pork belly with a sharp knife in a crosshatch pattern. Rub it generously with salt and black pepper, ensuring the seasoning gets into the cuts.
- 2 Place the pork belly on a roasting tray, skin side up. Roast in the oven for 45 minutes until the skin is crispy and golden brown. Remove from the oven and let it rest for 10 minutes before slicing into thin strips.
- 3 While the pork is roasting, heat a grill pan over medium-high heat. Brush the peach halves with olive oil and grill them cut side down for 3-4 minutes until they have nice char marks. Set aside to cool slightly.
- 4 In a small saucepan, combine maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 5-7 minutes. Remove from heat.
- 5 Assemble the salad by arranging mixed greens on a large serving platter. Top with sliced pork belly, charred peach halves, toasted pecans, and crumbled feta cheese.
- 6 Drizzle the maple-balsamic glaze over the salad, ensuring even coverage. Serve immediately, allowing the warm pork and peaches to slightly wilt the greens, enhancing the flavors.
Serving Suggestions
- • This Crispy Pork Belly & Charred Peach Salad pairs wonderfully with a crusty baguette or buttery garlic bread to soak up the delicious glaze. For a refreshing beverage, consider a chilled glass of white wine, such as a crisp Sauvignon Blanc or a fruity Riesling, which will complement the sweetness of the peaches and the richness of the pork. Add a side of roasted sweet potatoes or a light vegetable soup to turn this salad into a complete and satisfying meal.
Storage Tips
To store any leftovers, place the salad components in separate airtight containers. The pork belly can be stored in the refrigerator for up to 3 days and reheated in a preheated oven at 350°F (175°C) until warmed through and crispy. The charred peaches and mixed greens should be consumed within a day for best freshness. The maple-balsamic glaze can be refrigerated for up to a week and gently reheated before using.
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