Pork Belly Watermelon Salad
This unexpected yet delightful salad showcases the contrasting textures and flavors of crispy pork belly, refreshing watermelon, and a vibrant dressing. It's a salad that will have everyone talking and asking for the recipe!
Ingredients
For the pork belly:
- 1 pound pork belly skin on
- 1 tablespoon salt
- 1/2 teaspoon black pepper
For the watermelon salad:
- 4 cups cubed watermelon
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
For the dressing:
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- Toasted sesame seeds optional
Instructions
Preparation of Pok Belly:
- Preheat oven to 400°F (200°C).
- Pat the pork belly dry with paper towels and score the skin with a sharp knife, making ½-inch deep cuts in a crosshatch pattern.
- Season the pork belly generously with salt and pepper, rubbing the seasonings into the skin and meat.
- Place the pork belly, skin side up, on a wire rack set over a rimmed baking sheet.
- Roast the pork belly for 45 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 45-60 minutes, or until the pork belly is tender and the skin is crispy.
- Remove the pork belly from the oven and let it rest for 10 minutes before slicing it into bite-sized pieces.
Preparation of Watermelon Salad:
- While the pork belly is roasting, prepare the watermelon salad. In a large bowl, combine the cubed watermelon, red onion
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.
Assembly and Serving:
- Divide the watermelon salad among serving plates.Top each salad with sliced pork belly.Garnish with toasted sesame seeds, if desired.Serve immediately and enjoy the refreshing combination of flavors and textures.