Crispy pork belly salad

Crispy pork belly salad

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Saw's Soul Kitchen in Avondale - Chef Brandon Cain

Dressing for Pork Belly over Lady Pea Salad
1/4 c. yellow mustard
1/4 c. honey
1/4 c. apple cider vinegar
3 basil leaves
3 tomatoes
2 c. vegetable oil
Blend all ingredients in a food processer.  Store in a container until ready to use.

Pork Belly
1 10lb slab of skinless pork belly
2 lg. onions, chopped in large pieces
2 large carrots, cut in large pieces
6 cloves garlic
4 sprigs of fresh thyme
Salt & pepper

Preheat oven to 375 degrees.  Season pork with salt and pepper.  Heat large cast iron skillet with 3 T. oil to medium heat and add pork belly, belly side down (slice in pieces if necessary to fit in skillet) and cook until fat layer is golden brown, flip and cook a few minutes.  Remove pork belly from skillet and place in a large oven-proof cooking pot.  Peel and cut carrots and onions into large pieces and add to pot along with the remaining ingredients.  Add water to cover belly half way up  and cover with aluminum foil or lid.  Place in oven for 2 hours.  Cool down the pork for 6 hours, or overnight.  Slice the cooled down pork into; ½ inch slices or desired thickness.
To prepare dish, cook pork slices in a hot skillet with a little oil and brown on both sides.  Place on paper towel to drain.
Lady Peas
5 lbs. Lady peas
1 carrot 1 onion
2 stalks celery
2 strips bacon

Rinse Lady peas under running cold water and place in large cooking pot with enough room for all the ingredients plus room for water.  Peel and cut carrots and onions in large pieces, add them to pot with the remaining ingredients and add water to cover.  Bring to a hard simmer and turn down heat to a low simmer.  Cook until soft and use spoon to check doneness.  Don't overcook.  Once cooled, pour into a large container.  
To assemble dish, spoon a generous amount of pea mixture (strain liquid from peas) in the middle of a plate, top with the fried pork belly, spoon over the dressing and garnish with a few pork skins (packaged snacks).

GDA Cooking - July 29, 2013

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