If you thought salad couldn't be for dinner - think again!
Course Salad
Cuisine American
Keyword kale salad with bacon, pork belly lardons, pork belly salad
Prep Time 45 minutesminutes
Cook Time 1 hourhour2 minutesminutes
Total Time 1 hourhour47 minutesminutes
Servings 4servings
Calories 949kcal
Author Lauren
Ingredients
Honey-Lemon Marinade:
1poundpork belly
¼cuphoney
3tablespoonsfresh lemon juice1 lemon
2teaspoonsoy sauce
¼teaspoonground ginger
⅛teaspoonred pepper flakes
Bacon Vinaigrette:
Remaining marinadeabout 2 Tablespoons
1tablespoonrice wine vinegar
1tablespoonsesame oil
1tablespoonextra virgin olive oil
1tablespoonbacon fat drippings
Kale Salad with Pork Belly Lardons:
1bunch kaleclean, dried, and roughly chopped
1 ½cuproasted sweet potato1 medium sweet potato
½cuppomegranate seeds
¼cupslivered almond
⅓cupbacon vinaigrette
Honey-Lemon Pork Belly Lardons
Instructions
For the pork belly and sweet potato:
Prepare the marinade and set aside.
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.
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.
Cut strips into lardons, about ½" thick. Bake in 350F oven for 25 minutes until lardons begin to brown.
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 ¼ 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:
Wash, dry, and remove stem from kale leaves, roughly chop into bite sized pieces.
Add sweet potato, pomegranate seeds, and slivered almonds.
In a separate bowl, whisk together ingredients for bacon vinaigrette. Drizzle desired amount of dressing over salad (⅓ cup recommended) and toss ingredients to coat.
Sprinkle honey-lemon pork belly lardons over the top of the salad