Name: Bagnet Salad with Lemon Garlic Aioli
Yield: 6
Ingredients: 1.0kg Pork Belly Slab, boneless; 1.5l Water; 90.0g White Onion, quartered; 5.0g Black Peppercorns, whole; 2.0pc Bay Leaf; 45.0g Knorr Pork Broth Base 1.5kg; 350.0ml Lady's Choice Real Mayonnaise 5.5L; 1.0pc Lemon pc; 45.0g Garlic, finely minced; 45.0ml Mustard; 90.0ml Honey; 10.0g Salt; 5.0g Black Pepper, ground or freshly cracked; 300.0g Mixed Greens; 150.0g Baby Potatoes; 120.0ml Olive Oil; 2.0g Smoked Paprika; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 90.0g French Beans, trimmed; 120.0g Shiitake Mushrooms, halved; 60.0g Cherry Tomatoes, halved; 15.0g Alfalfa sprouts; 30.0g Tom Yao

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!

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Preparation

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
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
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
Baby Potatoes Preparation
- Season the baby potatoes with olive oil, Knorr Aromat Seasoning Powder, paprika, and pepper
- Pan roast until tender
- Keep warm
French Beans Preparation
- Heat olive oil in a pan and saute the blanched beans
- Season with Knorr Aromat Seasoning Powder and pepper
- Keep warm
Shiitake Mushrooms Preparation
- Heat olive oil in a pan and saute the mushrooms
- Season with Knorr Aromat Seasoning Powder and pepper
- Keep warm
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

Bagnet Salad with Lemon Garlic Aioli

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Ingredients

Pork Preparation

Lemon-Garlic Aioli Preparation

Mixed Greens Preparation

Baby Potatoes Preparation

French Beans Preparation

Shiitake Mushrooms Preparation

Assembly/Presentation