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

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Coffee-Marinated Pork Belly

This fresh pork belly derives its taste from a different type of marinade, one that combines coffee with cinnamon. It imparts a very full flavor to the pork.

I like to bring a whole slab of pork belly with me on my trips to the berry-laden woods by
my cottage, which is located up north in the Swedish province of Dalarna. The meat grills
slowly over nice embers left over from an open birch wood fire.

The process of cooking pork belly can’t be hurried, but once it’s ready to eat there is
nothing left to do but slice it and eat it with a cup of coffee. It certainly has an edge over
the ordinary hot dog, and is an absolute delight after a long day spent in the woods.

Grilled Pork Belly Marinated in Coffee
• 3⅓ fl. oz. (100 ml) strong, brewed coffee
• 2 tablespoons tamari soy sauce
• 2 tablespoons cold-pressed mild-flavored olive oil
• 2 teaspoons cinnamon
• ½ teaspoon ground white pepper
• 1½-lb. (700-g) slab of pork belly, in one piece with the rind attached

Mix the ingredients together for the marinade in a bowl. With a sharp knife, make closely
spaced incisions in the pork rind. Set the pork belly in a plastic freezer bag and add the
marinade. Close the bag tightly, and gently rub the pork belly to make sure the marinade
gets into the cuts in the rind.

Leave the pork belly in the bag on a plate in the refrigerator to marinate for at least 24
hours, preferably longer.

When ready to cook, wipe off the marinade with paper towels, and cut the meat into ¾-
inch (2 cm) thick slices. Grill them over direct heat for 2–3 minutes on each side to give
the meat some color.

If you want to grill the pork belly in one piece, do so over indirect heat, or over low heat on a gas grill. Move the coals to the sides of the grill and make an empty, coal-free space for the meat. Turn the meat several times while grilling to prevent it from scorching. Cooking will take about 30–40 minutes, depending on the thickness of the pork belly.

Use a meat thermometer if you like, and insert it into the middle section of the meat.
When the temperature reads 149ºF (65ºC), cover the meat with foil and let it rest next to
the grill for 10 minutes.

Cut the meat into slices and serve them with a blue-cheese broccoli gratin.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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