Crispy Kale & Roasted Squash Salad



Pork Bellies
7 lb. Pork bellies
3/4 cup Onions, diced
2 cups Garlic cloves, minced
1 cups Ground coriander
1/4 cups Ground cloves
2 each Bay leaves
1/4 cups Brandy
1 qt. Pork stock
1/4 cups Fig jam
2 qt. Butternut squash, peeled, cut into 3/4-inch cubes
1 cups Sage, finely chopped
2 cups Extra virgin olive oil
1/8 cups Salt
2 qt. Kale, torn into bite-size pieces
1/2 cups Pumpkin seeds, toasted
1/2 cups Pomegranate seeds
1/2 cups Kraft Honey Mustard Dressing


Preparation Steps
  • Pork Bellies:
  • Score
    Fat side of the meat in a 1/2-inch-wide diamond pattern, cutting just to depth of fat cap. Heat pressure cooker pan on medium heat. Place meat, fat-side down, in pan; cook 4 min. on each side or until browned on both sides.
  • Remove
    Meat from pan; set aside. Discard all but 1 Tbsp. (15 mL) fat from pan. Add onions, garlic, coriander, cloves and bay leaves to reserved fat; cook until onions are golden brown. Return meat to pan. Add brandy. Carefully ignite brandy; cook until liquid is completely reduced. Add pork stock. Cover pressure cooker with lid; secure lid. Cook until cooker reaches pressure. Reduce heat to low; cook 40 min. Meanwhile, cook the squash then kale as directed below.
  • Relieve
    The pressure by holding the cooker under cold running water until safety allows lid to be opened. Remove lid; check meat for desired tenderness. Transfer meat to cutting board, reserving sauce in cooker for glazing. Let meat stand until ready to slice. Discard bay leaves from sauce; stir fig jam into sauce.
  • Squash:
  • Toss
    Squash cubes with sage and oil to evenly coat. Season with salt. Spread into single layer in parchment paper-lined sheet pans. Roast in 400ºF standard oven 50 to 55 min. or just until tender. Reduce oven to 350ºF.
  • Kale:
  • Cut
    Away heavy center stalks from kale leaves; discard. Tear leaves into 3-inch pieces; toss with oil until evenly coated. Place in single layer in parchment paper-lined sheet pans. Bake in 350ºF standard oven 10 to 15 min. or until crisp and dried. Season with salt.
  • For each serving:
  • Grill
    2.5 oz. (70 g) meat 30 sec. on each side, turning and brushing evenly with 2 tsp. (10 mL) of the reserved glazing sauce.
  • Arrange
    1 cup (250 mL) kale, 1/2 cup (125 mL) squash, meat and 2 Tbsp. (30 mL) each pumpkin and pomegranate seeds on plate; drizzle with 2 Tbsp. (30 mL) dressing.
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