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The Chicken-Fried Pork Belly Caesar
http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2...
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Ingredients
categorized
original
4 tablespoons lemon juice, or more to taste
1 clove garlic, minced
salt to taste
black pepper to taste
1 egg yolk
4 anchovies (and more for garnish if you love them whole)
1/4 cup fat from the confit, melted but cooled
1/2 cup canola oil
1/2 pound pork belly confit cut into 3/4-inch cubes
flour for dredging
2 eggs, uniformly mixed (no white visible)
panko for dredging
canola or vegetable oil for deep frying
10 ounces romaine lettuce
Parmigianno-Reggiano as needed
Ingredients
categorized
original
Produce
Garlic
(
1
clove
)
Romaine lettuce
(
10
ounces
)
Seafood
Anchovies
(
4
)
Meat
2 pound pork belly confit cut into 3/4-inch cubes
(
1
)
From the confit, fat
(
1/4
cup
)
Cooking & Baking
Black pepper
(
1
)
Canola oil
(
1/2
cup
)
Canola or vegetable oil
(
1
)
Flour
(
1
)
Salt
(
1
)
Bread & Baked Goods
Panko
(
1
)
Drinks
Lemon juice
(
4
tablespoons
)
Dairy
Parmigianno-reggiano
(
1
)
Refrigerated
Egg yolk
(
1
)
Eggs
(
2
)
Preparation
Read recipe preparation on
ruhlman.com
Michael Ruhlman
ruhlman.com
All 144 recipes
Social Stats
49.2
Rating
1-100
35
Tweets
48
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3
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Views
14
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Recipe Stats
Published January 5, 2012 (1 year ago).
11 people saved this recipe.
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