Chef Big DA high-protein, keto-friendly reconstruction of the classic wedge salad featuring 48-hour cold-smoked pork belly 'croutons' and a velvet-texture gorgonzola emulsion.
Season the thick-cut pork belly strips liberally with coarse black pepper and a touch of sea salt.
Fire up the offset smoker to 225°F (107°C) using post oak or hickory for a clean, aggressive smoke profile.
Place the pork belly on the grate, away from the direct heat source. Smoke until the fat has rendered and the exterior has developed a deep, mahogany bark.
Internal temp should be around 195°F for that perfect bite.
While the pork smokes, combine heavy cream, half of the gorgonzola, and apple cider vinegar in a small saucepan over low heat. Whisk until the viscosity is smooth and the cheese has emulsified into the cream. Remove from heat and chill.
Once the pork belly is done, let it rest for 10 minutes before dicing into 1-inch 'croutons'.
Plate the chilled romaine halves. Drape with the gorgonzola emulsion, then top with the warm smoked pork belly, remaining crumbles, tomatoes, and red onion.
The key here is the thermal contrast between the cold, crisp romaine and the warm, rendered fat of the pork belly. Use a high-quality gorgonzola for that sharp, acidic punch to cut through the smoke bark. Inspired by the logic of a classic Wedge, but elevated for the keto-conscious pitmaster.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.