Salad of Pork Belly, Seared Apple and Gribiche Dressing

Paul Merret's warm salad of crisply roast belly pork and quails' eggs will make a tempting and tasty start to any meal
By Paul Merrett
Salad of Pork Belly, Seared Apple and Gribiche Dressing
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium



  • 8 rashers of pork belly, Gloucester Old Spot if possible
  • 4 Granny Smith apples
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 4-5 tbsp vegetable oil, for frying
  • 8 quail's eggs

For the dressing:

  • 2 large gherkins, finely chopped
  • tbsp extra-fine capers
  • 1 red onion, finely chopped
  • 2 tsp balsamic vinegar
  • 1 1/2 tbsp olive oil
  • 1 tbsp parsley, finely chopped, for the garnish
  • mixed salad leaves, to serve


1. Set the oven to 180°/gas 4. Pierce the skin side of the pork belly and pour over boiling water (this will help to crisp the skin). Place on a rack over a roasting tin and roast for 2-3 hours until crisp. Cool and cut into squares of 6mm.

2. Cut each apple into two thick rings. Melt the butter in a frying pan, add the sugar and gently fry the apple rings until golden brown. Keep warm.

3. Heat the vegetable oil in a frying pan and gently fry the quails' eggs.

4. To make the dressing, simply combine the dressing ingredients together and mix well.

5. Place an apple ring on each of eight plates and top with some salad. Arrange the pork on top of the salad and top with a fried quails' egg. Drizzle over a little of the dressing, garnish with chopped parsley and serve immediately.

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