Pork Belly Caesar Salad Recipe
How to make Pork Belly Caesar Salad Recipe? this salad is very tasty and very healthy. I strongly recommend it alongside meals.
Servings 4 serves
Ingredients
Glazed Pork Belly
- 1 pound pork belly or slab bacon
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons dark rum
- 2 teaspoons coarse sea salt
Caesar Salad Dressing
- 2 cloves of garlic, minced
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated parmesan cheese
- 1 t teaspoon freshly cracked pepper
- 1 teaspoon coarse sea salt
- ¼ teaspoon black olive tapenade
- ¼ cup olive oil, plus more as desired
Instructions
Glazed Pork Belly
- Heat the oven to 450*F. In a baking dish lined with foil, score the pork in a crosshatch pattern on the top and bottom, careful not to cut into the meat. Rub all over with the sea salt and set aside.
- In a small saucepan over medium heat, cook the sugar and vinegar together until the vinegar starts to foam. Add the rum and continue to cook until the mixture has reduced to a thin syrup, about 10 minutes. Pour this over the pork and roast for one hour. After the first hour, turn the pork over and roast one more hour. Reduce the heat to 350*F, turn the pork over again, and roast for half an hour. Remove and let rest for ten minutes before serving.
Caesar Salad Dressing
- Combine the garlic, yolks, lemon juice, parmesan cheese, pepper and salt in a medium bowl. Slowly add the oil in a continuous stream, whisking constantly, until the mixture has emulsified desired dressing consistency.Toss with greens. Keep chilled; mixture will last overnight.