Crispy Pork Salad
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Servings
2 servings
Crispy Pork Salad
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This makes a total of 2 servings of Crispy Pork Salad. Each serving comes out to be 537.5 Calories, 51.46g Fats, 4.77g Net Carbs, and 12.74g Protein.
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Ingredients
- 130 gram pork belly slices
- 2 teaspoons salt
- 20 gram walnut halves
- 1 teaspoon water
- 1 tablespoon stevia
- 40 gram blue cheese
- ¼ medium pear
- ½ teaspoon Dijon mustard
- ½ teaspoon wholegrain mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons olive oil
- 60 gram mixed greens
Instructions
- Turn your oven on to it's broil setting.
- Take your pork slices and cover with 1 teaspoon of olive oil and liberally apply salt to both sides. Cook in the oven until golden brown and crispy. Approximately 20-30 minutes.
- While you wait on your pork to cook, roughly chop walnut halves into smaller pieces.
- Heat a pan over a medium high heat and add your water and stevia to the pan. Wait for the stevia to dissolve and add your roughly chopped walnuts. Cook for approximately 5 minutes until the liquid has thickened and caramelized on the nuts.
- Tip your nuts onto a tray to cool. Do not touch these as they will be very hot!
- Chop your blue vein cheese and pear into bite size pieces and set aside.
- Make your vinaigrette by adding mustards, white wine vinegar, and olive oil into a small bowl and whisk or mix with a fork until thickened and combined well.
- Remove your crispy cooked pork belly from the oven and allow to cool, then slice into bite size pieces.
- Toss your salad greens with the vinaigrette and top with sliced pork belly, candied nuts, blue vein cheese, and pear.
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