Pear salad with smoked pork belly candies | Olymel

Ingredients

• ½ Olymel pork belly
• 125 ml (½ cup) coarse salt
• 2 or 3 pears, quartered
• Arugula
• Bocconcini, cut in 2
• Crispy leeks or onions
• 60 ml (¼ cup) olive oil
• 30 ml (2 tbsp.) white balsamic vinegar
• 15 ml (1 tbsp.) honey
• Salt and pepper
• With the point of a knife, score the fat side of the pork belly in a crosshatch pattern. Salt all sides of the meat with coarse salt, place on a rack and let rest in the fridge for 24 hours.
• Preheat smoker to 275 °F. Rinse pork belly and pat dry.
• Smoke the pork belly until internal temperature reaches 165°F. Wrap meat in aluminum foil and continue cooking about 3 more hours.
• Refrigerate overnight before cutting into large cubes.
• Reheat cubes on the BBQ until golden brown (about 20 minutes).
• Combine vinaigrette ingredients.
• Assemble the salad, add the pork belly cubes and drizzle over with vinaigrette.