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Pork Belly Salad with Cornbread Croutons

Course Main Course, Salad
Total Time 1 hour
Servings 2

Ingredients

Cornbread

  • 1/4 cup 1 tbsp cornmeal
  • 3 tbsp flour
  • 1/2 egg
  • 1/4 cup buttermilk
  • 1 tbsp butter melted
  • 1/4 tsp salt
  • 3/4 tsp sugar
  • 3/4 tsp baking soda

Salad

  • 4 cups salad greens or spinach
  • 16 pieces blackened pork belly 1 inch slices
  • 1 cup corn kernels
  • 1 tomato seeded and julienne
  • 1/4 red onion shaved

Buttermilk Chive Dressing

  • 1/4 cup greek yogurt
  • 1/4 cup mayonnaise
  • 1/8 tsp salt
  • 1/4 cup buttermilk
  • 1 1/2 tbsp chives chopped
  • 1/8 tsp pepper

Instructions

Cornbread

  • Preheat oven to 425 degrees. Mix the dry ingredients together and mix in the wet ingredients. Pour into a greased bread pan. Bake for 12 minutes. Cool and cut into 16 squares.

Salad

  • Heat a skillet over medium heat. Cook the pork belly until crisp. Drain on paper towels. Toss the cornbread cubes in the pan with the rendered fat. Cook the croutons until browned. Remove from the pan. Add 1 tsp of oil and cook the corn until tender. Remove from the pan and cool.
  • Divide the greens between two plates. Top with pork, corn, red onion, tomatoes, and croutons. Drizzle with dressing and serve.

Buttermilk Chive Dressing

  • Combine all the ingredients and chill until ready to serve.