14th Mar 2012 - 16:38
Ingredients
Serves 4 Ingredients 225g/ 8oz Porchetta Slices or left over pork roast 4 ripe figs, washed and sliced 170g/ 6oz Mixed baby salad leaves, washed & dried 55g/ 2oz Membrillo (Quince Jam), Cubed Dressing 1 Tablespoon lemon juice 3 Tablespoons extra virgin olive oil Salt & freshly ground black pepper
Preparation method
Pork crackling 1. Cut the cooked pork into bight-size slivers. 2. Toss the salad ingredients together in a large bowl with the dressing and season taste. 3. Divide equal amounts of the dressed salad onto each plate & top with pork crackling. Recipe by Neil Armstrong, Ito Director of Food From ITO Restaurant, London
Recipe courtesy of