Smoked Pork Belly and Mozzarella Salad

My daily meals include all manner of vegetables in different colors and shapes. When the
summer heat is in full swing, salads make the best side dishes.

A satisfying green salad is a nice complement to many grilled dishes, or makes a great
starter while the coals are heating up. Eating different types of green leaves is a very simple
way for us to take in a lot of important vitamins.

Good fats and proteins are present in the mozzarella and hot-smoked pork belly. I often add some fruit for an extra touch of flavor to my salads, but this one works even for those of us following the strictest LCHF regimen.

Green Lettuce with Asparagus, Mini Mozzarellas Balls, and Smoked Pork
Belly
• 4–5 thin slices of smoked pork belly
• 1 bunch tender, green asparagus
• 1 package mini mozzarella balls
• 4-inch (10-cm) piece of leek
• 8 cherry tomatoes
• 1 head green lettuce (Lollo Bianco, Lollo Rosso, or romaine lettuce work well)
• ½ bunch of basil
• 3 tablespoons of mild-flavored olive oil
• 1 tablespoon apple cider vinegar

Cut the pork belly into very thin strips and place them in a cold frying pan. Turn the heat
to high. Brown the strips until they’re really sizzling. Remove the pan from the heat and let
cool.

Snap off the woody ends of the asparagus and boil in salted water for about 3–4 minutes.
Drain and rinse in ice-cold water to stop the cooking. Drain thoroughly, and then cut on
the diagonal in strips of 1 inch (3 cm).

Set the mozzarella in a colander to drain. Rinse and julienne the leek, and cut the tomatoes into quarters.

Line the edge of a salad bowl with pretty lettuce leaves taken from the heart of the lettuce.
Shred the rest into smaller pieces and place inside the bowl, alternating with basil leaves,
tomatoes, asparagus, mozzarella, pork strips, and leek.

Garnish with a few nice asparagus tips. Sprinkle with pork strips and basil leaves. Drizzle
on some mild olive oil and vinegar right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund