Pork Belly, Blood Orange, Kale & Beetroot Salad

Pork Belly, Blood Orange, Kale & Beetroot Salad

My fave warm salad for when you want to eat healthily but also love a bit of pork belly! 

For the pork belly:

• Roughly 500g pork belly – cut into bitesize cubes
• 2 tablespoons cold-pressed rapeseed oil (I used @mellowyellowkitchen )
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon crunchy chilli oil
• A thumb-sized piece of fresh ginger – finely grated
• 1 fat garlic clove – finely grated
• 1 inch of chorizo – chopped
• The juice of one blood orange

For the salad

• 2 blood oranges – peeled and segmented
• 2 steamed beetroot (prepacked)
• 150g kale or cavolo nero (chop and massage gently) 

Pre-heat the oven to 200C / 392F. Place all the ingredients into a roasting dish and mix well.  Bake for 1.5 hours or until darkly bronzed and crispy

For the chilli blood orange dressing:

• 1 tablespoon Greek yoghurt
• ½ tablespoon sesame oil
• 1 teaspoon chilli oil
• A small nugget of fresh ginger
• The juice of half a blood orange
• Salt and pepper

Place all the ingredients into a blender and blend until smooth

Build the salad of fresh kale which you should tear and massage gently, then layer over orange segments, freshly cooked beetroot and the pork belly.  Dress with the salad dressing and finish with a sprinkling of sea salt and sesame seeds.

for more salad recipes, check these out on Dom in the Kitchen. check these out on Dom in the Kitchen. 

Eat and of course, enjoy!