Ingredients:

• 4 to 6 Ontario pork belly slices (about 1 lb/454 g)
• 1/4 cup (60 mL) maple syrup
• 3 tbsp (45 mL) soy sauce
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) pepper
• 1/3 cup (75 mL) buttermilk
• 3 tbsp (45 mL) lemon juice
• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) finely chopped fresh basil
• 2 tsp (10 mL) Dijon mustard
• 1 small clove garlic, rasped
• 1/2 tsp (2 mL) each salt and pepper
• Pinch granulated sugar
• 6 cups (1.5 L) chopped romaine lettuce
• 1 pint (227 g) grape tomatoes, halved
• 1 avocado, chopped

Cooking Instructions:

1. Pat pork belly slices dry with paper towel and place in a single layer in a shallow baking dish; set aside.
2. In a small bowl, whisk together maple syrup, soy sauce, garlic powder and pepper. Pour over pork belly and turn over slices to coat evenly. Cover with plastic wrap and refrigerate for at least 4 hours or up to 8 hours.
3. Tangy Buttermilk Dressing: Meanwhile, in a bowl, whisk together buttermilk, lemon juice, oil, basil, Dijon, garlic, salt, pepper and sugar until smooth. Cover and refrigerate until ready to use.
4. Lettuce and Tomato Salad: In a large bowl, combine romaine, grape tomatoes and avocado.
5. Preheat grill to medium heat. Lift pork belly slices out of marinade, letting excess drip off and place on grill. Close lid and grill for about 5 minutes, turn and grill for another 5 minutes. Repeat turning until edges are crisp and golden. Remove to a cutting board. Let cool slightly then cut into 1 inch (2.5 cm) pieces and sprinkle over top of salad. Drizzle with Tangy Buttermilk Dressing to serve.