Pork Belly & Strawberry Salad

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 450 degrees fahrenheit.
2. Cut open the package of pork belly (a) and place on a baking tray lined with foil. Season lightly with a pinch of salt. Place the tray of pork belly in your preheated 450 degree oven and bake for 9 minutes. (Note: check the pork belly after 6 minutes, and then every minute after that. The pork belly is done when the meat is golden brown all over.)
3. While the pork belly is in the oven, prepare the salad. Cut the stems from the strawberries (b) and then slice the berries in half. Add the strawberries to a mixing bowl.
4. Pour the shishitos and celery (c), feta (d), watercress & arugula (e) to the bowl. Season with a pinch of salt and pepper. Gently mix.
5. When the pork belly has been in the oven for 6 minutes, place the baguette (f) on the middle rack of the oven. Bake for 3 minutes while the pork belly continues to cook.
6. Pour the maple beer dressing (g) over the salad. Toss gently to coat the salad with the dressing. Taste and add more salt and pepper if you wish.
7. When the pork belly and baguette have finished baking, remove from the oven. Let the pork rest for 1 minute before serving.
8. Spoon the salad on to your serving plates. Place the pieces of pork belly on top. Slice the baguette and serve on the side.