Tender, fatty pork belly mixed with crunchy, bitter Brussels sprouts makes an excellent combination.
1. Position rack in centre of oven, then pre-heat to 450F. Line a baking sheet with foil. 2. Toss pork and shallots with 1⁄2 tsp salt on prepared sheet. Roast until just golden, about 15 min.
3. Toss brussels sprouts and remaining 1⁄4 tsp salt with pork mixture to combine. Continue roasting until brussels sprouts are golden and tender, 10 to 12 min.
4. Vinaigrette: Whisk oil with vinegar, Dijon and honey in a large bowl until combined. Add roasted vegetables and pork to vinaigrette. Toss to combine.
Kitchen tip: If you can’t find pork belly slices, replace them with low-sodium bacon and reduce salt in recipe to 1/4 tsp.