Pork Belly Cobb Recipe
pork belly, romaine, avocado, bleu cheese, cheddar, sunny up egg, tomato, apple vinaigrette
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Ingredients
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Protein
Vegetables
Cheese
Dressing
Method
Cooking the Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, then season generously with salt and pepper.
- 2
Cook the Pork Belly
Place the pork belly in a roasting pan and cover with foil. Roast for 2-3 hours, until tender. Uncover for the last 30 minutes to allow the skin to crisp up.
- 3
Cool and Slice
Once cooked, let the pork belly cool slightly before slicing into bite-sized pieces.
Preparing the Salad
- 4
Chop the Romaine
Wash and chop the romaine lettuce into bite-sized pieces, then place in a large salad bowl.
- 5
- 6
Add the Cheeses
Crumble the bleu cheese and shred the cheddar cheese, then sprinkle over the salad.
Making the Dressing
- 7
Combine Dressing Ingredients
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
Final Assembly
- 8
Combine Everything
Add the cooked pork belly pieces to the salad and drizzle with the apple vinaigrette dressing. Toss gently to combine.
- 9
Prepare the Eggs
In a non-stick skillet, cook the eggs sunny side up until the whites are set but the yolks remain runny.
- 10
Serve
Place a sunny-side-up egg on top of each serving of the salad and enjoy!