Integro Foods - Roast Pork Salad

Starters

Serves: 4

Ingredient	Preparation & Service
300g pork belly 1/2 cup soy sauce 2 tbls ETA® margarine 2 small red onions 1/2 tsp sea salt 1/2 tsp ground pepper 100ml ETA® Salfry Oil 80ml balsamic vinegar 1/2 stick of french bread 3 tbls ETA® margarine 1 tsp chopped parsley 2 heads of chicory 1 bunch asparagus, cut in halves	Method - Cut the pork belly into 2 cm dices. Heat 2 tablespoons ETA® Margarine in a medium size brat pan, add the pork belly & roast for about 15 minutes or until crispy. Add the soy sauce & cook until the meat is tender & all the liquid has reduced. Allow cooling down to room temperature. Cut the red onions into wedges & sprinkle with sea salt, pepper, 30ml ETA® Salfry Oil & 25ml balsamic vinegar. Set the oven to 180°C & bake the onions for about 50 minutes. Remove from the oven to cool. Cut the french bread in 10 cm long croutons, spread the margarine onto one side & sprinkle with chopped parsley. Place on a baking tray & bake in the oven for about 10 minutes or until the croutons are golden brown. Remove from the oven & allow to cool. Cut the base of each chicory head & separate the leaves. Wash & drain. Blanch the asparagus spears in boiling water for about 5 minutes. In a large bowl, combine the remaining ETA® Salfry oil, balsamic vinegar, season with salt & pepper, add the chicory, onions & asparagus & toss carefully. To Assemble - Place the salad in the centre of the plate & layer the roast pork & croutons on top. Serve immediately.

Ingredient

Preparation & Service

Method - Cut the pork belly into 2 cm dices. Heat 2 tablespoons ETA® Margarine in a medium size brat pan, add the pork belly & roast for about 15 minutes or until crispy. Add the soy sauce & cook until the meat is tender & all the liquid has reduced. Allow cooling down to room temperature. Cut the red onions into wedges & sprinkle with sea salt, pepper, 30ml ETA® Salfry Oil & 25ml balsamic vinegar. Set the oven to 180°C & bake the onions for about 50 minutes. Remove from the oven to cool. Cut the french bread in 10 cm long croutons, spread the margarine onto one side & sprinkle with chopped parsley. Place on a baking tray & bake in the oven for about 10 minutes or until the croutons are golden brown. Remove from the oven & allow to cool. Cut the base of each chicory head & separate the leaves. Wash & drain. Blanch the asparagus spears in boiling water for about 5 minutes. In a large bowl, combine the remaining ETA® Salfry oil, balsamic vinegar, season with salt & pepper, add the chicory, onions & asparagus & toss carefully.
To Assemble - Place the salad in the centre of the plate & layer the roast pork & croutons on top. Serve immediately.

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