SALAD OF PORK BELLY, PICKLED WALNUTS AND RADICCHIO

This salad calls for chicory, which is a terrific bitter green. The leaves balance out the sweetness of the pork and the vinegar from the walnuts.

INGREDIENTS

METHOD

½ bunch chicory, small, pale leaves only
½ head Castelfranco radicchio (substitute radicchio if necessary)
Approx. 600 g roasted pork belly (See recipe)
2 pickled walnuts
1 tbsp capers

MUSTARD DRESSING

1 tbsp Meatsmith housemade mustard or Dijon mustard
½ tbsp red wine vinegar
3 tbsp olive oil
½ tbsp pickled walnut juice

SERVES FOUR

Wash and dry the lettuce and chicory leaves.

Slice the roast pork belly into 2 x 5 cm pieces, making sure to include the delicious, crisp skin.

Chop the pickled walnuts into pieces about the size of a plump raisin.

Prepare the dressing by whisking together the mustard and vinegar.

Slowly add the oil until the dressing has emulsified. Whisk in the pickled walnut juice last

Gently toss the leaves, pork and half each of the capers and pickled walnuts with the mustard dressing.

Arrange the salad in a serving dish and sprinkle over the remaining capers and pickled walnut pieces.

Pork Belly