By Chef Brandy Stewart

Yield: 1 serving

Ingredients:

2 tablespoons pork fat
1 tablespoon braised pork belly, diced
1 tablespoon sherry vinegar
1 cup arugula
5 radishes, quartered
1 tablespoon olive oil
1 egg
Salt and pepper, to taste

Directions:

1. Cook pork fat, pork belly, and a pinch of salt in a small sauté pan over medium heat, until pork belly is lightly crisp.
2. Turn off heat, and add vinegar. Check seasoning; add more salt if needed. Reserve in sauté pan to re-heat later.
3. Heat small baking sheet in oven at 450°. Lightly coat radishes with oil, salt, and pepper. Place radish on hot sheet, and return to oven, about 5 minutes.
4. Fry egg.
5. To serve, place arugula on a plate or shallow bowl. Top with radish and egg. Reheat pork vinaigrette, and spoon over salad.