Pork Burrata Salad – Food & Home Magazine
Elevate mealtime with this luxurious pork neck and burrata salad, featuring sweet nectarines, crispy bacon, and a tangy mustard glaze.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Skillet
- Stove
- Paper towel
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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
- 300ml sweet store-bought mustard or homemade
- 1/2 cup mayonnaise
- 1-2 teaspoons lemon juice
- 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
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