Brown Sugar Pork Belly Recipe
petite greens, cherry tomatoes, pecans, bangin' honey mustard vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt, black pepper, and brown sugar.
- 2
Roast the Pork Belly
Place the pork belly on a rack in a roasting pan and roast in the preheated oven for about 3 hours, or until the skin is crisp and the meat is tender. Increase the oven temperature to 400°F (200°C) for the last 20 minutes to crisp the skin further.
- 3
Prepare the Vinaigrette
In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until smooth and well combined.
- 4
Assemble the Salad
In a large serving bowl, combine the petite greens, cherry tomatoes, and pecans. Drizzle with the honey mustard vinaigrette and toss to combine.
- 5
Serve
Slice the pork belly into pieces and serve on a plate alongside the salad. Enjoy!
