Ingredients
8-10 Servings

• 2 pieces of pork belly, 500 g each (approximately 1 lb), skin removed
• Maple dry rub, to taste
• PRESTIGE organic maple flakes, to taste
• PRESTIGE maple syrup, to taste
• 1 container (312 g) arugula
• 3 pears, thinly sliced
• 200 g (approximately ½ lb) Louis d’Or cheese, shaved
• 45 ml (3 tbsp) vegetable oil
• 30 ml (2 tbsp) white balsamic vinegar
• 15 ml (1 tbsp) maple syrup

Preparation

1. Cut the pork belly into 3-cm (approximately 1¼-inch) cubes.
2. Coat the cubes with the maple dry rub and maple flakes. Marinate in the refrigerator for 8 hours.
3. Preheat the smoker to 120°C (250°F).
4. Smoke for 2½ to 3 hours. During the final 10 to 15 minutes, brush with maple syrup to create a beautiful caramelized finish.
5. In a small bowl, whisk together the vinaigrette ingredients.
6. Arrange the arugula on a serving platter. Top with the pear slices, warm pork belly burnt ends and shaved Louis d’Or cheese. Drizzle with the vinaigrette and finish with maple flakes.