Field Greens with Pork Belly, Figs, Toasted Tortillas and Buttermilk Dill Dressing

Field Greens with Pork Belly Figs Toasted Tortillas and Buttermilk DIll Dressing

Gorgeous pork belly and light tangy buttermilk dressing pair beautifully with pan grilled fresh figs!



¾ cup buttermilk or yogurt

2 tbsp. red wine vinegar

1 tbsp. olive oil

½ tsp dried dill

Cracked black pepper and sea salt to taste


6 pieces pork belly

Field greens mix

1 small onion, cut into thin rings

6 fresh figs, cut in half

2 corn tortillas, cut into strips


Whisk together the dressing ingredients, and set aside while you assemble the salad. Line a shallow pan with paper towels.

Heat a 9” pan and add the pork belly pieces. Cook slowly over medium low heat until they are crispy and cooked throughout, about 5 minutes per side. Remove the pork belly, and place on paper towels to drain.

Add the onion slices to the hot pan, and brown for 3-5 minutes. Move the onions to one side of the pan, and then add the figs, sliced face side down. Brown the figs for 2 minutes, and then remove the onions and figs to the pan with paper towels to drain.

Add the tortilla strips to the hot pan, and fry for 2 minutes, until crispy. Remove and place on the paper towels.

Keep the cooked items warm until you are ready to serve the salad.

Assemble the salad by placing the field greens on a platter, and arranging the pork belly, onions, figs, and tortilla strips on top. Pour the dressing over and serve immediately.


Pouring off most of the pork belly drippings into a heat proof bowl before frying the tortilla strips helps keep them crispy and light. Only confident chefs should pour hot grease out of a pan as there is a high potential for danger.

Also, Teflon pans are not recommended if you want crispy, well browned results. Select a cast iron or stainless steel pan.