The best thing about eating pork is the crackly skin and adding
it to a salad is simply heaven.
For deep-frying:vegetable oil600 gmkipfler potatoes9baby beetroot (about 1½ bunches)1radicchio, outer leaves removed1friséePork rillettes600 gmpiece of boneless pork belly, cut into 3cm pieces3thyme sprigs2fresh bay leaves8black peppercornsMustard and chive dressing1 tbspDijon mustard1 tbspred wine vinegar60 ml(¼ cup) olive oil1 tspbrown sugar2 tbspfinely chopped chives
For pork rillettes, preheat oven to 150C. Combine ingredients in a casserole and bake, covered, until meat falls apart easily (3 hours). Remove pork from casserole, cut away skin with a knife and reserve. Shred meat with two forks, place in a bowl, season to taste, strain pan juices over meat, then cool, cover and refrigerate until set.
Slice reserved pork skin into strips, place on an oven tray and roast until remaining fat has rendered from skin (40-50 minutes). Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Add pork skin and fry until crisp (1-2 minutes). Drain on absorbent paper.
Place potato in a saucepan, cover with cold, salted water. Bring to the simmer over medium heat, cook until tender (10-12 minutes). Drain, cool to room temperature.
Meanwhile, place beetroot in a separate saucepan, cover with cold, salted water. Bring to the simmer over medium heat, cook until tender (15-20 minutes). Drain, peel, halve lengthways, cool to room temperature.
For mustard and chive dressing, whisk mustard and vinegar in a bowl, then whisk in olive oil and brown sugar. Season to taste and stir in chives.
Combine radicchio, frisée, potato, rillettes, beetroot and pork skin in a large bowl. Toss gently to combine, then divide among plates, drizzle with mustard and chive dressing and serve immediately.