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Crispy Pork Belly & Grilled Peach Power Salad
Indulge in a crispy pork belly and grilled peach salad, a decadent twist on your classic greens. A big beautiful salad for your next comfort craving!
Prepare to redefine your salad expectations with this Crispy Pork Belly & Grilled Peach Power Salad. This isn't just another leafy bowl—it's a symphony of textures and flavors that will make you rethink salads as comfort food. Imagine the rich, savory crunch of perfectly seared pork belly, balanced by the sweet, juicy tang of grilled peaches, all nestled on a bed of peppery arugula and creamy goat cheese. This dish is the epitome of indulgence, offering a hearty, satisfying experience that will leave you craving more.
Salads are often seen as light, simple, even boring, but this creation flips that notion on its head. With the delightful caramelization of peaches and the melt-in-your-mouth texture of pork belly, each bite is an adventure. The addition of toasted walnuts and a honey-balsamic glaze brings a nutty sweetness that ties everything together beautifully. It's a celebration of flavors that proves salads can be just as gratifying as any comfort classic.
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 grilled peach salad, a decadent twist on your classic greens. A big beautiful salad for your next comfort craving!
Ingredients
- • Pork belly: 1 pound, skin-on
- • Salt: 1 tablespoon
- • Black pepper: 1 teaspoon
- • Olive oil: 2 tablespoons
- • Fresh peaches: 2, halved and pitted
- • Arugula: 4 cups
- • Goat cheese: 4 ounces, crumbled
- • Walnuts: 1/2 cup, toasted
- • Honey: 2 tablespoons
- • Balsamic vinegar: 1/4 cup
- • Dijon mustard: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Start by scoring the skin of the pork belly in a crosshatch pattern. Season generously with salt and black pepper, making sure to rub it into the cuts.
- 2 Place the pork belly on a wire rack set over a baking sheet. Roast in the oven for 45-50 minutes, or until the skin is crispy and golden brown. Let it rest for 10 minutes before slicing into bite-sized pieces.
- 3 While the pork belly cooks, heat a grill pan over medium heat. Brush the peach halves with olive oil and grill them cut-side down for about 4-5 minutes, until they are caramelized and have grill marks.
- 4 In a small saucepan, combine honey, balsamic vinegar, and Dijon mustard. Simmer over low heat until slightly thickened, about 5 minutes. Set aside to cool.
- 5 Assemble the salad by layering arugula, grilled peach slices, crispy pork belly, crumbled goat cheese, and toasted walnuts. Drizzle with the honey-balsamic glaze just before serving.
Serving Suggestions
- • This salad is a meal in itself, but you can enhance its indulgence by serving it with a side of crusty artisan bread to soak up the delicious honey-balsamic glaze. A chilled glass of Riesling would complement the sweet and savory notes beautifully, bringing out the flavors of the grilled peaches and creamy goat cheese. For a touch of freshness, consider adding a simple cucumber and mint-infused sparkling water on the side. The blend of textures and flavors in this salad makes it suitable for any occasion, whether you're hosting a dinner party or simply want to treat yourself to something special.
Storage Tips
To store leftovers, place the arugula separately from the pork belly and grilled peaches to maintain freshness. Store the pork belly and grilled peaches in an airtight container in the refrigerator for up to 3 days. Reheat the pork belly in an oven at 350°F (175°C) for about 10 minutes to restore its crispiness. The arugula is best used fresh, but if needed, it can be kept in a resealable bag with air removed for up to 2 days.
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