A pork and vegetable remoulade salad is the perfect meal for when you are looking for something lighter that’s bursting with flavors but still packed with protein. The earthiness of the pork pairs wonderfully with the fresh vegetables. This meal will fill you up without weighing you down. You can vary the vegetables so that you use what’s in season. The beautiful presentation also makes it a great choice for a meal when hosting others.
Ingredients for the Pork Belly:
- 3 pounds skinless pork belly
- 1/4 cup kosher salt
- 1/4 cup sugar
Ingredients for the Vegetable Remoulade Salad:
- 2 cups celery root
- 1 medium zucchini
- 2 carrots
- 1 red pepper
- 6 chive stems
- 4 tablespoons mayonnaise
- 3 teaspoons dijon mustard
- 3 teaspoons white wine vinegar
- 2 lemons
- Salt and pepper to taste
Mix the sugar and the salt together in a small bowl. To prepare the pork, place the belly in a shallow roasting pan and cover with the sugar and salt mixture. Cover the meat with aluminum foil or plastic wrap and place in the refrigerator. For the best results, the pork should cure for at least six hours in the fridge. Note that the pork will take on too much salt if you let it cure for more than 24 hours.
Place the pork with the fat side up and bake for one hour at 450 degrees. After the first hour, lower the oven temperature to 250 degrees and let the pork cook for another hour or until it is tender and the juices run clear. The pork should be springy and not fall apart when you try to cut through it.
There are a number of ways that you can prepare the vegetable salad. You can substitute a variety of vegetables to suit the personal tastes of your family. The above ingredients make a great base, but feel free to customize to your liking.
The first step in preparing the vegetable salad is to julienne the pepper, carrots, zucchini, and the celery root into thin strips. Mix the juice of one lemon, the mayonnaise, the dijon mustard, and the white wine vinegar together with a whisk. Fold the vegetables into the dressing and season with salt and pepper to reach the desired taste. Slice the chives for future use and set aside.
Refrigerate the vegetable salad until you are ready to serve the dish. It is a good idea to prepare this part of the meal ahead of time and to make the pork just prior to serving.
Slice the pork into pieces 1/2-inch to 1-inch thick. Plate the pieces of pork on a platter and arrange the vegetables around the meat. If you prefer, you can also use BBQ pork shanks, as seen in this recipe. You can then finish the dish by garnishing with the sliced chives. For an extra layer of taste and a fancier presentation, consider adding sliced lemon wedges to the platter.
Serve the dish with a loaf of crusty french bread and olive oil for dipping. White meat such as pork also pairs beautifully with a glass of crisp white wine.