Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1.8 pounds (800g) Pork belly
- 200g Green beans – trimmed
- 20 cups Arugula
- 1 small Pear – sliced
- 1 small Red onion – sliced
- Sea salt and pepper
- 4 tbsp Crumbled walnuts (optional)
- 1/3 cup Virgin olive oil
- 2 tbsp Balsamic vinegar
- 1 clove Garlic – crushed
Instructions
- Turn the oven on to 220 °C(430 °F).
- Boil some water in a big pot. Season the pork fillet with salt and pepper, and heat a skillet over high heat.
- Sear the pork on each side for about 4 minutes. Place in the oven, covering loosely with foil, and cook for 10 minutes. Remove the pork from the oven and set aside 15 minutes to rest.
- While the pork is cooking, top and tail the green beans, blanch them in boiling water for 3 minutes, and plunge them into iced cold water, stopping the cooking process and retaining the fresh, green color.
- Slice your red onion and pear thinly while the pork rests. Whisk the olive oil and balsamic vinegar, then add the crushed garlic. Set aside the green beans and arugula with the dressing.
- Thinly slice the pork fillet and arrange it on a large salad platter or bowl. Drizzle generously with dressing.
Nutrition Facts
Calories: 429kcal
Fat: 22.6g
Protein: 43.4g
Net Carbohydrates: 9.2g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Crispy Pork Belly with Arugula Salad
Refrigerate in an airtight container for up to 4 days.