Crispy Pork Belly Salad Recipe

Preheat the oven to 425°F (220°C). Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Rub the meat with 2 tsp salt and 1 tsp black pepper; brush the skin lightly with neutral oil and rub to distribute.

Place the pork belly on a rack set over a sheet pan, skin side up. Roast for 25–30 minutes to start rendering the fat and crisping the skin.

Reduce the oven to 350°F (175°C) and continue roasting for 25–40 minutes until the pork is tender and the skin is crisp. If needed, finish under the broiler for 2–3 minutes watching closely.

Let the pork belly rest 10 minutes, then slice into 1-inch (2.5 cm) cubes or strips for topping the salad.

Rinse the mixed greens and spin dry until completely dry.

Slice tomatoes into wedges or rounds; thinly slice red onion; wash and slice cucumber; julienne or shred carrots.

Crumble or chop feta cheese to about 1/2 cup total.

In a medium bowl, whisk together olive oil, BBQ sauce, red wine vinegar, honey, Dijon mustard, and minced garlic.

Season with salt and pepper; adjust sweetness or acidity to taste. If too thick, whisk in a small splash of water or more vinegar.

Place the greens on plates or a large platter. Top with sliced tomatoes, red onions, cucumber, shredded carrots, and feta crumbles.

Scatter warm crispy pork belly pieces over the salad.

Drizzle the house BBQ vinaigrette over the salad and toss gently to combine. Serve immediately.