Spicy Pork and Nectarine Salad

Spicy Pork & Nectarine Salad by Momma Cuisine

During hot summer days and backyard cookouts and barbecues, it's always best to have a menu that's easy to keep at a cool or room temperature, without fussing about keeping it hot or cold.

This recipe for Spicy Pork and Nectarine Salad takes grilled sliced pork belly, slicing it into bite-sized pieces and tossing it in with field greens lettuce and sliced nectarines. This is a great salad recipe that you can easily leave out on the table without worrying about keeping the pork hot. It is delicious kept at room temperature and will do just fine left out during your barbecue.   

  • 1 1/2 pounds sliced pork belly, half inch slices
  • 1/4 cup gochujang paste
  • 1/4 cup honey or agave nectarine
  • 2 tablespoons rice cooking wine
  • 2 teaspoons salt
  • 6 cups field greens lettuce, washed and dried
  • 3 nectarines, cored and sliced
  • Gochujang Vinaigrette:
  • 2 tablespoons gochujang paste
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Marinate the pork belly slices with the gochujang paste, honey and salt for at least 20 minutes.

Cook on the grill for about 3-5 minutes each side, until fully cooked.

Once the pork bellies are cooked, set them aside and let them cool. Once cool, slice them into 1/2 inch (bite-sized) pieces.

But the field greens lettuce mix in a salad bowl. Top the salad with sliced pork bellies and sliced nectarines.

Gochujang Vinaigrette

Take the gochujang paste and put in a mixing bowl with honey and salt. Slowly drizzle in the olive oil while whisking to incorporate them.

Drizzle on top of the salad

Photo Gallery