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Decadent Barbecue Pork Belly & Crispy Onion Salad
Indulge with a BBQ pork belly salad topped with crispy onions, creamy avocado, and tangy blue cheese dressing. A meaty masterpiece worth every bite!
Prepare to embark on a flavor adventure with our Decadent Barbecue Pork Belly & Crispy Onion Salad. This indulgent creation is everything you could want in a meal, combining the rich, savory goodness of slow-cooked pork belly with the fresh crunch of a stunning salad. Imagine the smoky sweetness of barbecue glaze meeting the unctuousness of tender pork, all crowned with crispy fried onions for a texture contrast that will leave you craving more.
This salad is no ordinary bowl of greens. It's a sumptuous celebration of flavors and textures, with creamy avocado and tangy blue cheese dressing adding layers of decadence. Whether you're looking to impress dinner guests or simply treat yourself to something special, this recipe is your ticket to indulgence. Dive into this meaty masterpiece and discover why salads can indeed be the ultimate comfort food.
Recipe Overview
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge with a BBQ pork belly salad topped with crispy onions, creamy avocado, and tangy blue cheese dressing. A meaty masterpiece worth every bite!
Ingredients
- • Pork belly: 1 lb, skin scored
- • Barbecue sauce: 1/2 cup
- • Olive oil: 2 tbsp
- • Mixed salad greens: 4 cups
- • Avocado: 1, sliced
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/2, thinly sliced
- • Blue cheese: 1/2 cup, crumbled
- • Fried onions: 1/2 cup
- • Balsamic glaze: 2 tbsp
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the pork belly with olive oil, salt, and pepper. Place it in a roasting dish and cover tightly with foil. Roast in the oven for 2 hours until tender.
- 3 Remove the pork belly from the oven and increase the temperature to 400°F (200°C). Brush the pork belly generously with barbecue sauce and return to the oven uncovered for an additional 20 minutes or until caramelized and sticky.
- 4 While the pork finishes, prepare the salad. Arrange mixed greens on a large platter and evenly distribute the avocado slices, cherry tomatoes, and red onion.
- 5 Once the pork belly is done, let it rest for 10 minutes before slicing into bite-sized pieces. Arrange the pork on top of the salad.
- 6 Sprinkle the salad with crumbled blue cheese and crispy fried onions. Drizzle with balsamic glaze to finish.
- 7 Serve immediately, allowing the warmth of the pork to slightly wilt the greens and meld with the creamy, tangy dressing.
Serving Suggestions
- • This salad pairs wonderfully with a cold, crisp lager or a refreshing iced tea, both of which cut through the richness beautifully. As a side, consider serving warm, crusty bread to mop up any leftover dressing and sauce. For added indulgence, a side of creamy mashed potatoes or a tangy coleslaw can complement the dish's smoky, savory notes.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator. The pork belly can be reheated in the oven at 350°F (175°C) until warmed through. Avoid storing dressed salad, as it can become soggy. Instead, prepare only what you intend to eat fresh.
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