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Glazed Pork Belly & Crispy Potato Salad with Maple-Dijon Dressing
Indulge in a decadent pork belly and crispy potato salad with a sweet and tangy maple-dijon dressing. It's a 'big beautiful salad' like no other!
Get ready to dive into an explosion of flavors and textures with our unique Glazed Pork Belly & Crispy Potato Salad. This indulgent salad is a true delight, combining juicy, tender pork belly glazed to perfection with crispy, golden potatoes that add a satisfying crunch. The maple-dijon dressing ties everything together with its sweet and tangy notes, creating a dish that is both comforting and extravagant.
Unlike any salad you've ever tried before, this big beautiful salad is a feast for both the eyes and the taste buds. The rich, succulent pork belly is perfectly balanced by the freshness of crisp greens and the earthiness of roasted potatoes, making it a true celebration of flavors. Whether you're serving it as a main course or a show-stopping side, this salad is sure to become a favorite at your table.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
1 mins
Total Time
21 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mediterranean
Indulge in a decadent pork belly and crispy potato salad with a sweet and tangy maple-dijon dressing. It's a 'big beautiful salad' like no other!
Ingredients
- • Pork belly: 1 pound, skin removed
- • Sea salt: 1 teaspoon
- • Black pepper: 1/2 teaspoon
- • Olive oil: 2 tablespoons
- • Maple syrup: 1/4 cup
- • Dijon mustard: 2 tablespoons
- • Baby potatoes: 1 pound, halved
- • Mixed salad greens: 4 cups
- • Red onion: 1/2, thinly sliced
- • Cherry tomatoes: 1 cup, halved
- • Fresh parsley: 1/4 cup, chopped
- • Apple cider vinegar: 2 tablespoons
- • Honey: 1 tablespoon
- • Whole grain mustard: 1 tablespoon
- • Garlic: 2 cloves, minced
Instructions
- 1 Preheat your oven to 300°F (150°C). Begin by seasoning the pork belly with sea salt and black pepper. In a large skillet over medium-high heat, add olive oil and sear the pork belly for 3-4 minutes on each side until a golden crust forms. Transfer to a baking dish.
- 2 In a small bowl, whisk together maple syrup, Dijon mustard, and minced garlic. Pour this glaze over the pork belly, ensuring it's evenly coated. Cover the dish with foil and bake in the preheated oven for 1 hour, occasionally basting with the juices.
- 3 While the pork belly is cooking, toss the halved potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes or until crispy and golden, stirring halfway through for even cooking.
- 4 In a large salad bowl, combine the mixed salad greens, sliced red onion, halved cherry tomatoes, and chopped parsley. Set aside until ready to assemble.
- 5 For the dressing, whisk together apple cider vinegar, honey, whole grain mustard, and a pinch of salt in a small bowl. Adjust seasoning to taste, then set aside.
- 6 Once the pork belly is cooked, remove it from the oven and let it rest for a few minutes before slicing into bite-sized pieces. Add the pork and crispy potatoes to the salad bowl.
- 7 Drizzle the salad with the maple-dijon dressing and gently toss to combine all the ingredients. Serve immediately, garnished with additional parsley if desired.
Serving Suggestions
- • This Glazed Pork Belly & Crispy Potato Salad is a meal in itself, but you can elevate it further with a crusty artisan bread on the side to soak up the delightful dressing. Pair it with a crisp, chilled white wine like a Sauvignon Blanc or a refreshing iced tea for a perfect balance to the rich flavors. For added crunch, consider topping the salad with toasted nuts or seeds. A side of pickled vegetables can also provide a tangy contrast to the sweet and savory elements of the dish.
Storage Tips
To store leftovers, keep the salad components separate from the dressing to maintain their texture. Store the pork belly and potatoes in an airtight container in the refrigerator for up to 3 days. The dressing can be stored in a separate container in the fridge for up to a week. When ready to enjoy again, reheat the pork belly and potatoes in a hot skillet or oven until warmed through, then assemble the salad fresh.
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