Pork Belly Kale Salad

Recipe of the Month - Pork Belly Kale Salad


  • Brookwood Farms Pork Belly (15016)
  • 2 tbsp. vegetable oil
  • 2 cups kale, pre cut
  • ¼ cup walnuts chopped
  • ¼ cup feta cheese
  • 2 tbsp Crasins
  • ¼ cup granny smith apple- chopped into cubes
  • Mustard vinaigrette
    1. Cut Pork Belly into ½ inch cubes
    2. Heat oil on medium/high in skillet
    3. Fry Pork Belly for 5-7 minutes or until sides begin to brown, turn off heat and remove pork from oil and let rest on a towel lined plate.
    4. Put the kale into the still-hot skillet and cook for about 30-40 seconds - until the kale starts to wilt very slightly.
    5. Place Kale into bowl, top with the pork belly, walnuts, feta, crasins and apple. Serve with the vinaigrette dressing.

    View previous recipes of the month