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Epic Crispy Pork Belly & Charred Pineapple Salad with Smoky Maple Dressing
Indulge in this epic salad featuring crispy pork belly, charred pineapple, and a smoky maple dressing—a deliciously satisfying meal.
Transform your salad game with an indulgent twist that will leave your taste buds dancing. Our Epic Crispy Pork Belly & Charred Pineapple Salad is a beautiful medley of flavors and textures, combining the irresistible crunch of perfectly seared pork belly with the sweet and smoky notes of charred pineapple. This unique dish layers vibrant greens with savory and sweet elements, creating a salad that is anything but ordinary.
The real star of the show is the succulent pork belly, cooked to crispy perfection to provide that indulgent crunch we all crave. Paired with juicy, caramelized pineapple slices, this salad delivers a tropical flair that balances out the richness of the meat. Drizzled with a smoky maple dressing, every bite is a harmonious blend of flavors that will have you coming back for more. Prepare to indulge in a salad experience that's both satisfying and incredibly delicious!
Recipe Overview
Prep Time
20 mins
Cook Time
50 mins
Total Time
70 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mediterranean
Indulge in this epic salad featuring crispy pork belly, charred pineapple, and a smoky maple dressing—a deliciously satisfying meal.
Ingredients
- • pork belly: 1.5 pounds, skin scored
- • salt: 2 teaspoons
- • black pepper: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • olive oil: 2 tablespoons
- • pineapple: 1, peeled, cored, and cut into rings
- • mixed salad greens: 8 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1 small, thinly sliced
- • avocado: 1, sliced
- • maple syrup: 1/4 cup
- • apple cider vinegar: 3 tablespoons
- • Dijon mustard: 1 tablespoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 425°F (220°C).
- 2 Pat the pork belly dry with paper towels and season generously with salt, black pepper, and smoked paprika. Rub the seasoning into the scored skin and all over the meat.
- 3 Heat olive oil in a large oven-safe skillet over medium-high heat. Place the pork belly skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes.
- 4 Transfer the skillet to the preheated oven and roast the pork belly for 30-40 minutes or until the meat is tender and the skin is crispy and blistered.
- 5 While the pork belly roasts, heat a grill pan over high heat. Grill the pineapple rings for 2-3 minutes per side until charred and caramelized. Set aside to cool slightly.
- 6 In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper to create the smoky maple dressing.
- 7 Assemble the salad by layering mixed greens, cherry tomatoes, red onion slices, and avocado on a large platter. Top with charred pineapple rings.
- 8 Once the pork belly is cooked, let it rest for 5 minutes before slicing into bite-sized pieces. Arrange the pork belly on top of the salad.
- 9 Drizzle the smoky maple dressing over the entire salad and serve immediately.
Serving Suggestions
- • This indulgent salad shines brightly as a standalone meal, but it also pairs beautifully with crusty artisan bread or a side of roasted sweet potatoes for added satisfaction. For a refreshing beverage, consider pairing it with a crisp, chilled Riesling or a light lager to complement the smoky and sweet elements of the dish. Garnish with fresh cilantro or mint leaves to enhance the salad's vibrant and tropical notes.
Storage Tips
Store any leftover salad components separately to maintain freshness. Keep the pork belly in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet to regain crispiness. The dressing can be stored in a sealed jar in the refrigerator for up to 5 days. Assemble the salad just before serving for the best texture and flavor.
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