Pork Burrata Salad – Food & Home Magazine

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