When I make a salad to be enjoyed as a main course, rather than an accompaniment to a meal, I like my salad to be hearty. I use vegetables that need much mastication, high on the chew-worthy scale. Which, of course, can take time to eat, but above all is really tasty. Today’s recipe, honey mustard pork summer salad, is just that.
Pork milanese served with a simple salad is a great meal anytime. I like it for lunch or brunch, it also makes for a nice light evening meal.
How about pork belly and pico de gallo for Cinco de Mayo?
Since my visit to Chef Roble’s restaurant, Streets in Williamsburg, Brooklyn last month, where I had the most amazing adobo chicharrones, I’ve wanted to do something with pork belly. So I’m really excited to share this recipe with you. This is a spicy recipe, the adobo peppers with chipotle sauce in the marinade for the pork really packs a punch, so if this is too much heat for you, you can temper the spiciness by adding a tablespoon of agave to the marinade. If you are a real heat lover then you should add a sliced jalapeno to the pico de gallo.
A good accompaniment to this pork belly and pico de gallo would be rice, or you can slice the pork belly and stuff it and the pico de gallo into tortillas – a fantastic taco and will be a real crowd pleaser for pork lovers.
Cinco de Mayo is hardly the time to watch calorie intake so indulge and recreate my pork belly recipe.
