👥6 people
⏲️20m
🕐10m
🍽️starter
Pork belly is a great protein option for this salad!
Ingredients
- 2 garlic cloves, finely grated
- 1/3 cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 8 oz sugar snap peas, whole and grilled
- 6 oz. winter greens (butter lettuce)
- 24 oz smoked pork belly
- 3 oz lychee
- 1 Leek, just the white and light green part
Method
- Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Slowly add in oil; season with salt and pepper. Set aside dressing for serving.
- Cut the leek down the middle lengthwise then slice very thin lengthwise. Place the leeks in a bowl and rinse thoroughly. Cover the leeks with ice and a little water and place in the refrigerator.
- Dice the smoked pork belly, place half in a deep saucepan to render off and reserve the other half. Slice the snap peas in half on a bias.
- Prepare the Egg for medium-high heat. Preheat a large cast iron skillet. Place un-rendered belly and snap peas in the preheated skillet and fry for 6-10 mins.
- In a large bowl toss the salad mix, lychee, and dressing to combine. Arrange lettuce on a platter; season with salt and pepper, top with snap peas and pork belly, finish with rendered bacon and leek hares.
