Bagnet Salad with Lemon Garlic Aioli
Bagnet like you’ve never served before! A mix of the sinful and healthy, the pork in this salad is simmered in flavourful broth and dressed with deliciously creamy mayonnaise!
Ingredients
Pork Preparation
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Pork Belly Slab, boneless 1.0 kg
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Water 1.5 l
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White Onion, quartered 90.0 g
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Black Peppercorns, whole 5.0 g
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Bay Leaf 2.0 pc
Lemon-Garlic Aioli Preparation
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Lemon pc 1.0 pc
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Garlic, finely minced 45.0 g
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Mustard 45.0 ml
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Honey 90.0 ml
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Salt 10.0 g
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Black Pepper, ground or freshly cracked 5.0 g
Mixed Greens Preparation
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Mixed Greens 300.0 g
Baby Potatoes Preparation
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Baby Potatoes 150.0 g
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Olive Oil 120.0 ml
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Smoked Paprika 2.0 g
French Beans Preparation
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French Beans, trimmed 90.0 g
Shiitake Mushrooms Preparation
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Shiitake Mushrooms, halved 120.0 g
Assembly/Presentation
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Cherry Tomatoes, halved 60.0 g
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Alfalfa sprouts 15.0 g
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Tom Yao 30.0 g
Preparation
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Pork Preparation
- Place the pork slab in a pot with water seasoned with Knorr Pork Broth, onions, peppercorns, and bay leaves
- Simmer for 1 1/2 hours or until fork-tender
- Air-dry the pork on a cooling rack for at least 24 hours
- Pierce its skin with a fork to release excess moisture and fat (this will also help create a crispy exterior)
- In a wok, heat oil to 350F
- Deep-fry the pork until golden brown and crisp
- Slice the deep-fried pork (bagnet) into desired portions
- Set aside and keep warm
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Lemon-Garlic Aioli Preparation
- In a bowl, combine the Lady's Choice Real Mayonnaise, lemon juice, garlic, mustard, honey, salt, and pepper
- Mix well
- Chill until ready to use
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Mixed Greens Preparation
- Soak the greens in an ice-cold water bath for at least 30 minutes
- Spin them dry
- Chill until ready to use
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Baby Potatoes Preparation
- Season the baby potatoes with olive oil, Knorr Aromat Seasoning Powder, paprika, and pepper
- Pan roast until tender
- Keep warm
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French Beans Preparation
- Heat olive oil in a pan and saute the blanched beans
- Season with Knorr Aromat Seasoning Powder and pepper
- Keep warm
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Shiitake Mushrooms Preparation
- Heat olive oil in a pan and saute the mushrooms
- Season with Knorr Aromat Seasoning Powder and pepper
- Keep warm
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Assembly/Presentation
- On a serving platter, lay the mixed greens
- On a separate plate, toss the warm baby potatoes, mushrooms, french beans, half of the sliced bagnet, and half of the cherry tomatoes, in the lemon-garlic aioli
- Lay this atop the greens on the serving platter
- Garnish with Tom Yao and alfalfa sprouts
- Arrange the cherry tomatoes around the salad
- Place the remaining bagnet atop the alfalfa sprouts
- Serve
