Pear Salad with Smoked Pork Belly Bites
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Preparation time
Cooking time
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Brining time
»Resting time
Sandra Foodie Créative
Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.ingredients
- ½ Olymel pork belly
- 125 ml (½ cup) coarse salt
Salad
- 2 or 3 pears, quartered
- Arugula
- Bocconcini, cut in 2
- Crispy leeks or onions
Dressing
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp.) white balsamic vinegar
- 15 ml (1 tbsp.) honey
- Salt and pepper
instructions
- With the point of a knife, score the fat side of the pork belly in a crosshatch pattern. Salt all sides of the meat with coarse salt, place on a rack and let rest in the fridge for 24 hours.
- Preheat smoker to 275 °F. Rinse pork belly and pat dry.
- Smoke the pork belly until internal temperature reaches 165°F.
- Wrap meat in aluminum foil and continue cooking about 3 more hours.
- Refrigerate overnight before cutting into large cubes.
- Reheat cubes on the BBQ until golden brown (about 20 minutes).
- Combine vinaigrette ingredients.
- Assemble the salad, add the pork belly cubes and drizzle over with vinaigrette.