This indulgent salad pairs tender pork neck with creamy burrata, juicy nectarines, and crisp greens for a show-stopping dish. A sweet mustard glaze enhances the pork with a tangy kick, while crispy bacon brings irresistible crunch. The perfect balance of richness and freshness makes it ideal for a special lunch or dinner.
Pork Burrata Salad
Ingredients
- 500g pork neck or shoulder
- 300g bacon or thinly sliced pork belly
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- Smoked salt
- Olive oil
- For the sweet mustard glaze
- 300ml sweet store-bought mustard or homemade
- 1/2 cup mayonnaise
- 1-2 teaspoons lemon juice
- For the salad
- 200g grilled halloumi, sliced
- 2-3 mini burrata cheese balls
- 2 tablespoons pesto
- 4 cups mixed salad leaves
- 2 cups cherry or Roma tomatoes, halved
- 4 yellow nectarines
- Fresh basil leaves
- 1 small red onion, thinly sliced
- Extra virgin olive oil
- Fresh lemon juice
- Balsamic glaze for serving
Instructions
Preheat oven to 170 degrees Celsius.
Place the pork neck in a baking dish. Season with mustard powder, garlic powder, smoked salt, and a drizzle of olive oil. Bake for 60 minutes.
While the pork is cooking, prepare the sweet mustard glaze by combining the mustard, mayonnaise, and lemon juice in a bowl. Mix until smooth.
After 60 minutes, remove the pork from the oven. Slice it into thin strips and return to the baking dish. Pour the sweet mustard glaze over the pork strips and bake for an additional 15 minutes.
In a separate pan, cook the bacon or pork belly until crispy. Set aside on paper towels to drain excess fat.
Heat a tablespoon of olive oil in a pan and fry the nectarine halves until golden and slightly caramelised. If using halloumi, grill it in the same pan until golden on both sides.
Assemble the salad by arranging the mixed leaves on a large serving platter. Layer with the grilled nectarines, halved tomatoes, sliced red onion, glazed pork slices, halloumi, burrata, and crispy bacon pieces.
Scatter fresh basil leaves over the top. Drizzle with olive oil and balsamic glaze. Season with a pinch of salt and freshly ground black pepper.
Notes
Serving suggestion: Serve with crusty bread to soak up the delicious juices and dressings.
Also See: Pork mince sloppy joes on amagwinya
Pork mince sloppy joes on amagwinya
Recipe and image: SA Pork
