Black Pepper Pork Sweet Potato Crunchy Salad combines crispy fried black pepper pork and crunchy sweet potato thin baked fries to give it a crunchy and sweet taste. You can pan fry your pork belly from raw, with black pepper and salt until it gets to your desired level of golden brown crisp. I do mine a little differently. As part of meal preparation, I cook pork belly by boiling at low heat, for about 2 to 3 hours depending on fillet thickness and keep the fillets cooked in the fridge. This cuts cooking time during the week as I just pan fry with no added oils or fat, with whatever spice I’m using to just get them golden brown and crispy. This takes about 5 minutes as opposed to cooking from scratch, all the time.
To make this Black Pepper Pork Sweet Potato Crunchy Salad you’ll need the following
Pork belly fillet, sweet potato fries, cos lettuce or any salad greens, onions, boiled eggs , herbs, black pepper (if AIP use herbs instead of black pepper and skip eggs), salt, olive oil
Make sweet potato fries or slices. I used purple and orange sweet potatoes. Purple ones crisp up quicker than the purple. Less water or juice in them, I suppose. Add a bit of oil and salt on them, and lay out in a lined baling tray.I baked these at 250 degrees for 20 minutes and took them out to cool and crisp up.
Pan fry or grill the pork with black pepper/herbs and salt till golden brown, and also boil eggs if you’re having it as well. Towards the end of cooking your pork add the onions on the side so they cook. You can caramelize them if you like.
Plate your salad, add olive oil, herbs, avocados if you have any and anything you like
I used olive oil, salt and coriander over the egg . So many tasty flavor combinations ensure no need extra dressings.
Enjoy the Black Pepper Pork Sweet Potato Crunchy Salad