Chef Alan Wong uses kalua pork—ultratender meat that's been pit-roasted with hot lava rocks—as a savory topping for his version of this ubiquitous salad. As an alternative, try roast pork or duck confit; both are available at specialty shops.
Plus: More Pork Recipes and Tips
1/2 loaf Italian bread, crusts removed, bread cut into 1-inch cubes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 anchovy fillet, mashed
1/2 teaspoon minced garlic
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
Salt and freshly ground pepper
1/2 pound roast pork, coarsely shredded, or two 6-ounce pieces of duck
confit, meat removed from the bone and shredded
1 large head of romaine lettuce, torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese
How to Make It
Preheat the oven to 350°. Toss the bread cubes with 1 tablespoon of the oil and spread on a baking sheet. Toast the croutons for about 10 minutes, or until golden and just crisp.
In a blender, combine the anchovy, garlic, Worcestershire sauce, mustard, lemon juice and vinegar and blend until smooth. With the machine on, add the remaining 1/4 cup of olive oil in a slow stream until the dressing is emulsified. Season with salt and pepper.
Heat a medium skillet. Add the pork and cook over high heat until beginning to crisp, about 3 minutes.
In a large bowl, toss the lettuce and croutons with the dressing. Add the Parmesan and toss again. Top with the pork and serve immediately.
The recipe can be prepared through Step 2 up to 6 hours ahead; let the croutons and dressing stand separately at room temperature.
A glass of crisp Sauvignon (Fumé) Blanc from New Zealand or California would cut the richness of the shredded pork.
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