Kale Salad with Pork Belly Lardons

  • Author: Lauren
  • Prep Time: 45 mins
  • Cook Time: 1 hour 2 mins
  • Total Time: 1 hour 47 minutes
  • Yield: 4 servings 1x


If you thought salad couldn’t be for dinner – think again!



Honey-Lemon Marinade:

  • 1 pound pork belly
  • 1/4 cup honey
  • 3 tablespoons fresh lemon juice (1 lemon)
  • 2 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon red pepper flakes

Bacon Vinaigrette:

  • Remaining marinade (about 2 Tablespoons)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon bacon fat drippings

Kale Salad with Pork Belly Lardons:

  • 1 bunch kale, clean, dried, and roughly chopped
  • 1 1/2 cup roasted sweet potato (1 medium sweet potato)
  • 1/2 cup pomegranate seeds
  • 1/4 cup slivered almond
  • 1/3 cup bacon vinaigrette
  • Honey-Lemon Pork Belly Lardons


For the pork belly and sweet potato:

  1. Prepare the marinade and set aside.
  2. Preheat oven to 350. Wash and dice sweet potato into bite sized pieces. Place on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 for 30-40 minutes until tender, set aside to cool.
  3. While sweet potato is baking, prepare the pork belly. Cut pork belly into strips, lay flat and season liberally with salt. Let sit at room temperature for 30 minutes.
  4. Cut strips into lardons, about 1/2″ thick. Bake in 350F oven for 25 minutes until lardons begin to brown.
  5. Bring oven heat as high as possible and cook lardons 5 minutes. Strain bacon drippings from the pan and set aside for dressing. Stir in 1/4 cup of marinade. Return to the oven, cook for 7 minutes until lardons are crispy and marinade is bubbling. Set aside to cool.

To build the salad:

  1. Wash, dry, and remove stem from kale leaves, roughly chop into bite sized pieces.
  2. Add sweet potato, pomegranate seeds, and slivered almonds.
  3. In a separate bowl, whisk together ingredients for bacon vinaigrette. Drizzle desired amount of dressing over salad (1/3 cup recommended) and toss ingredients to coat.
  4. Sprinkle honey-lemon pork belly lardons over the top of the salad

  • Category: Salad
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