Pork Kale Salad

Jenny Smith
Jenny Smith

Dish: New Zealand Original

Cuisine: New Zealand

Ingredients

  • Pork scotch and salad
  • Kale and 1-2 tbsp of olive oil, or 1 bag of mixed lettuce leaves
  • Feta
  • 1 pear and 2 tbsp of liquid honey, to be caramelised
  • 1 onion, 1 tbsp oil and tbsp balsamic vinegar, to caramelise onion
  • Honey mustard dressing or beetroot hummus

Method

Roast pork scotch and crackle for 20-30 minutes until cooked through. Remove crackle and grill for a further 10-15 minutes until dry and crunchy. Meanwhile, strip and shred kale and toss in 1-2 tbsp oil, sit for 30 minutes (miss this step if using mixed lettuce leaves) Slice onion, and fry in oil for 2-5 mins on med-low meat, when half the oil is evaporated add vinegar and simmer on low heat, stir occasionally for 20-30 mins until onions are soft and brown rich colour Meanwhile, dice pear and fry in honey, stir continuously until pear is soft and sticky (approx.) 2-5 mins Toss everything together in a salad bowl and crumble feta over top. Serve with a honey mustard dressing drizzled on top or roast vegetable hummus to the side.  

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Keywords: Pork Kale Salad, Pork salad, salad