Crispy pork cheek, belly or turkey-thigh salad from EAT at The New York Times by Mark Bittman

  • lard
  • dandelion greens
  • Show all ingredients...

  • EYB Comments

    Needs to be started 2 days ahead. Can substitute pork belly or turkey thighs for pig cheeks, other bitter greens for dandelion greens, and duck fat or oil for lard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to be started 2 days ahead. Can substitute pork belly or turkey thighs for pig cheeks, other bitter greens for dandelion greens, and duck fat or oil for lard.

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