Warm Kale & Pork Belly Salad with Pomegranate Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm kale salad topped with crispy slow-cooked pork belly, walnuts, pomegranate, and grapes dressed in a pomegranate vinaigrette. Rich and substantial enough for a full meal.
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Nutrition & ingredients
Ingredients
serves 4- 1 portion of pork belly (not rolled and with the rind on weighing between 500g and 800g)
- 1 tsp salt
- 300 ml white wine
- 3 cloves of garlic (peeled)
- 2 bay leaves
- ½ tsp dried thyme (or 2 sprigs of fresh thyme)
- 10 black peppercorns
- Water to top up
- 1 tbsp oil (I use avocado oil, but other neutral oils such as sunflower or canola work too.)
- 250 g kale (washed and roughly sliced (it may already be pre-cut))
- 80 g walnuts chopped in half
- 50 g Manchego cheese (sliced thinly using a potato peeler)
- Seeds from half of a large pomegranate
- 32 black seedless grapes
- 4 tbsp pomegranate juice (you can use bought pomegranate juice, or squeeze the juice out of half a large pomegranate)
- 4 tbsp olive oil
- 1 small clove garlic (peeled and minced)
- 1 tsp caster sugar
- 1 tbsp balsamic vinegar
- good pinch of salt and pepper
At a glance
PER SERVING · TIME 230M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 30m
- Sodium
- 860mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 319mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.