Kale Salad with Pork Belly Lardons Recipe

Ingredients

Honey-Lemon Pork Belly Lardons

• 1 pound pork belly
• 0.25 cup honey
• 3 tablespoons fresh lemon juice (1 lemon)
• 2 teaspoons soy sauce
• 0.25 teaspoon ground ginger
• 0.125 teaspoon red pepper flakes
• 2 tablespoons remaining marinade
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon extra virgin olive oil
• 1 tablespoon bacon fat drippings

Salad

• 1 bunch kale (clean, dried, and roughly chopped)
• 1.5 cups roasted sweet potato (1 medium sweet potato)
• 0.5 cup pomegranate seeds
• 0.25 cup slivered almonds
• 0.333 cup bacon vinaigrette

Instructions

Prepare the Pork Belly

1. Cut the pork belly into lardon-sized pieces.
2. In a bowl, combine honey, fresh lemon juice, soy sauce, ground ginger, and red pepper flakes to create the marinade.
3. Marinate the pork belly for at least 30 minutes, or preferably several hours in the refrigerator.
4. Heat a skillet over medium-high heat and cook the marinated pork belly until the edges are crispy and the fat is rendered, about 20-25 minutes.
5. Remove from heat and set aside, reserving about 2 tablespoons of the remaining marinade for the dressing.

Build the Salad

1. In a large bowl, combine the chopped kale with the rice wine vinegar, sesame oil, extra virgin olive oil, and bacon fat drippings.
2. Massage the kale gently for a few minutes to soften and break down the fibers.
3. Add the roasted sweet potato, pomegranate seeds, and slivered almonds to the kale.
4. Top with the warm pork belly lardons and drizzle with the bacon vinaigrette.
5. Toss everything together gently and serve immediately.

Notes

• The pork belly can be cooked a few hours ahead and reheated gently before serving.
• If pomegranate seeds are not in season, substitute with dried cranberries or fresh berries.
• For a vegetarian option, omit the pork belly and add roasted chickpeas or additional nuts instead.