I only include a recipe for vinaigrette as a way of addressing the importance of balancing flavors—in this case, salty, acidic, and umami—and the many benefits of saving rendered fat. This is a variation on recipes I picked up from a couple of chefs I worked for, Collins Anderson and Jason Fox—both experts at slipping the pork into a saucy dish. For example, Jason dressed fresh shelling beans with bacon vinaigrette as an accompaniment to pork belly. But this vinaigrette is suitable for almost any salad.