Subj : 5/6 Int'l No-Diet Day - 3
To : All
From : Dave Drum
Date : Sun May 05 2024 06:05 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southern Fried Deep-Fat Fried Fat Salad
Categories: Pork, Greens, Breads, Seafood, Citrus
Yield: 2 Servings
10 oz Romaine lettuce
MMMMM--------------------------DRESSING-------------------------------
6 tb Lemon juice
1 cl Garlic; minced
Salt & black pepper
1 Egg yolk
2 Anchovies
1/4 c Fat from the confit; melted
- but cooled
1/2 c Oil
MMMMM----------------------------PORK---------------------------------
1/2 lb Pork belly confit; * in 1/2"
- slabs
Flour for dredging
2 lg Eggs; mixed well (no white
- visible)
Panko for dredging
Oil for deep frying
For the dressing: Combine all ingredients except the oil
in a blender and blend, then slowly drizzle in the oil.
Taste and adjust for seasoning.
Heat the oil for deep frying. Dredge pork in flour, then
in egg, then in panko. Deep fry till golden brown and
crisp, and meltingly tender inside. Remove to a rack and
let them drain as you dress the salad.
Serve simply, on cold crisp romaine lightly dressed with a
lemony yolky dressing and garnish with excellent cheese.
The dressing should be very acidic to stand up to all the
fat!
Toss whole or cut leaves of romaine with the dressing. Lay
fried pork belly on top. Drizzle additional dressing on
top if desired. Garnish with freshly grated reggiano (and
anchovies if you love them).
* For easy confited pork belly: salt a slab of belly
aggressively and season it with quatre epice and smashed
garlic overnight, then cover it in fat and cook at
170ºF/77ºC for 10 hours.
Allow it to cool then refrigerate till completely chilled.
By Michael Ruhlman | August 14, 2007
From:
http://ruhlman.com
Uncle Dirty Dave's Archives
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