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 until 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 170°F/77°C for 10 hours.
Allow it to cool then refrigerate until completely chilled.
Recipe by Michael Ruhlman, August 14, 2007
From:
http://ruhlman.com
Uncle Dirty Dave's Archives
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