Dressing
- ½ cup MCT oil
- ¼ cup coconut vinegar or apple cider vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon fish sauce
- ½ teaspoon stevia glycerite (or more to taste)
- 2 cups arugula or torn romaine lettuce
- 8 cherry tomatoes, halved
- 1 cup Guacamole, for serving (optional)
How to Make It
- Heat a dry skillet over high heat. Sear the pork belly on all sides, including the edges, until crisp and golden brown, about 4 minutes per side. Meanwhile, Make the Dressing
- Place all the ingredients in a jar and shake vigorously.
- Toss the arugula with 2 tablespoons of the dressing. Place the dressed greens on a serving platter. Garnish the salad with the cherry tomato halves. Place the guacamole (if using) on the plate.
- Remove the pork belly from the heat and slice into 1-inch medallions. Place alongside the dressed salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 659 kcal Calories from Fat: 548.1 kcal |
|
% Daily Value*
|
| Total Fat 60.9 g 174% |
Trans Fat 0.0 g |
carbohydrates 0.8 g 1% |
Protein 26.6 g 53% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |