Pork belly and morel spring salad
Pork second courses
This dish is like an outfit you can wear 10 different ways. Alone, the greens make a fresh and serviceable salad. Add the pungent, earthy morels and the salad has some meatiness to it. With the pork belly (and crispy skin), this dish is transformed from heart healthy to decadent guilty pleasure. The oozy fat, the succulent pork and crispy skin in combination with everything else on the plate result in mouthfeel overload. You can substitute bacon or lardons and likely duck in this dish, but the layered pork belly is such a treat--give yourself a day for the pork belly to brine. You won't use all the pork belly, so you can freeze what you don't use and have pork belly buns another day.
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