Breastfeeding Friendly Frisée Salad with Crispy Pork Belly and Poached Egg
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Learn more →Ingredients
4 servings
For the pork belly
- 12 oz fresh pork belly, skin removed, cut into ½-inch cubes
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the dressing
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely minced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 2 heads frisée (about 8 oz total), torn into bite-sized pieces
For the poached eggs
- 1 tbsp white wine vinegar
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)Can be omitted
flat-leaf parsley
Instructions
- 1
Pat the pork belly cubes dry with paper towels. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the pork belly in a single layer and cook, turning occasionally, until the cubes are deeply browned and crispy on most sides and the fat has rendered, 12–15 minutes. Transfer to a plate lined with paper towels and set aside. Pour off all but about 1 tbsp of the rendered fat from the skillet.
- 2
Return the skillet to medium-low heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Remove the skillet from the heat and whisk in the red wine vinegar, Dijon mustard, honey, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until the dressing is smooth and emulsified.
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