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Loaded BBQ Pork Belly & Sweet Potato Salad with Honey Mustard Dressing
Indulge in this decadent BBQ Pork Belly & Sweet Potato Salad, brimming with flavor and rich textures. Perfect for your next comfort food craving!
When it comes to salads, there's no need to hold back on indulgence. This Loaded BBQ Pork Belly & Sweet Potato Salad is a prime example of how a salad can be both hearty and decadent. Imagine succulent, tender pork belly, beautifully caramelized and tossed in a tangy BBQ glaze, paired with roasted sweet potatoes that bring a caramelized sweetness to every bite. It's a flavor explosion that will make you rethink everything you know about salads.
This salad isn't just about the incredible taste of pork belly. It's a symphony of textures and flavors, from the creamy honey mustard dressing that ties it all together to the crunchy pecans and crispy kale chips that provide a satisfying contrast. Each component is carefully crafted to ensure that every forkful is as exciting as the last. This is more than just a salad; it's a celebration of comfort food in a bowl.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in this decadent BBQ Pork Belly & Sweet Potato Salad, brimming with flavor and rich textures. Perfect for your next comfort food craving!
Ingredients
- • Pork belly: 1 lb, cut into 1-inch cubes
- • BBQ sauce: 1/2 cup
- • Sweet potatoes: 2 medium, peeled and cubed
- • Olive oil: 2 tablespoons
- • Kale: 1 bunch, stems removed and leaves torn
- • Pecans: 1/2 cup, roughly chopped
- • Honey mustard dressing: 1/2 cup
- • Mixed salad greens: 5 cups
- • Salt: to taste
- • Black pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Place the sweet potato cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes, or until golden and tender, turning halfway through.
- 3 Meanwhile, heat a large skillet over medium-high heat. Add the pork belly cubes and cook, stirring occasionally, until they are browned and crispy, about 10-12 minutes.
- 4 Drain excess fat from the skillet, reduce the heat to low, and add the BBQ sauce. Stir to coat the pork belly evenly and cook for an additional 2-3 minutes, allowing the sauce to caramelize.
- 5 While the pork belly is cooking, prepare the kale chips. Toss the kale leaves with the remaining olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 10-12 minutes, or until crisp.
- 6 Assemble the salad by layering the mixed greens, roasted sweet potatoes, and BBQ pork belly in a large serving bowl. Drizzle with honey mustard dressing, then sprinkle with chopped pecans and crispy kale chips.
- 7 Serve immediately and enjoy the incredible mix of flavors and textures.
Serving Suggestions
- • This loaded salad is a meal in itself, offering a satisfying combination of protein, healthy fats, and vibrant vegetables. However, if you're looking to make it part of a larger spread, consider pairing it with a warm, crusty bread to soak up the delicious honey mustard dressing. A light, crisp white wine or a refreshing iced tea would complement the rich flavors of the pork belly and sweet potatoes beautifully. For added indulgence, serve this salad alongside a creamy potato soup or a rich tomato bisque. The contrasting textures and flavors will create a memorable dining experience that's both hearty and comforting.
Storage Tips
To store leftovers, keep the salad components separate to maintain their texture. Store the BBQ pork belly and roasted sweet potatoes in airtight containers in the refrigerator for up to 3 days. The kale chips should be stored in a paper bag at room temperature to remain crispy. When ready to enjoy again, reheat the pork belly and sweet potatoes in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Assemble the salad just before serving to ensure that the greens and dressing remain fresh.
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