Pork and Watermelon Salad Recipe

Name: Pork and Watermelon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds raw, uncured pork belly, skin on; 2 cups kecap manis; 6 tablespoons Chinese black vinegar; 3 tablespoons dark soy sauce; 3 tablespoons Thai or Vietnamese fish sauce; Freshly squeezed juice of 1 lime; Canola oil or peanut oil, for frying; All-purpose flour, for dusting; Salt, if needed; 5 pounds watermelon; 2 cups rice wine vinegar; 3 shallots, sliced; 2 Thai bird chilies, sliced; 2 kaffir lime leaves; 1 ounce (2 inches) fresh gingerroot, peeled and sliced; 1/2 round (1 ounce) palm sugar or 2 tablespoons light brown sugar; 1 tablespoon kosher salt; 1 1/2 rounds palm sugar (3 ounces) or 6 tablespoons light brown sugar; 1 cup rice wine vinegar; 1/2 cup freshly squeezed lime juice; 6 ounces gingerroot, peeled and sliced; 6 cilantro roots and 1 inch of stems, cleaned and trimmed; 2 garlic cloves, roughly chopped; 3/4 teaspoon kosher salt; 3 scallions, trimmed and sliced, for garnish; 1 cup torn Vietnamese coriander (rau ram) leaves, for garnish; 1 cup torn Thai basil leaves, for garnish; Sesame seeds, for garnish (optional)

Servings: persons

3 pounds raw, uncured pork belly, skin on
2 cups kecap manis
6 tablespoons Chinese black vinegar
3 tablespoons dark soy sauce
3 tablespoons Thai or Vietnamese fish sauce
Freshly squeezed juice of 1 lime
Canola oil or peanut oil, for frying
All-purpose flour, for dusting
Salt, if needed
5 pounds watermelon
2 cups rice wine vinegar
3 shallots, sliced
2 Thai bird chilies, sliced
2 kaffir lime leaves
1 ounce (2 inches) fresh gingerroot, peeled and sliced
1/2 round (1 ounce) palm sugar or 2 tablespoons light brown sugar
1 tablespoon kosher salt
1 1/2 rounds palm sugar (3 ounces) or 6 tablespoons light brown sugar
1 cup rice wine vinegar
1/2 cup freshly squeezed lime juice
6 ounces gingerroot, peeled and sliced
6 cilantro roots and 1 inch of stems, cleaned and trimmed
2 garlic cloves, roughly chopped
3/4 teaspoon kosher salt
3 scallions, trimmed and sliced, for garnish
1 cup torn Vietnamese coriander (rau ram) leaves, for garnish
1 cup torn Thai basil leaves, for garnish
Sesame seeds, for garnish (optional)

1
Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart.
2
Place pork belly in non-reactive dish.
3
Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly.
4
Chill for 24 to 48 hours, turning several times.
5
Preheat oven to 275 degrees.
6
Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water.
7
Liquid should come halfway up the pork; if not, add more water or use smaller pan.
8
Cover pan with foil.
9
Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours.
10
Remove pork from liquid and let cool.
11
Leaving skin on, slice belly into 1-inch chunks.
12
To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds).
13
Reserve rind.
14
Refrigerate flesh until ready to use.
15
With sharp knife, remove outer green skin of rind, reserving white part.
16
Dice white rind into 1/2-inch cubes.
17
Transfer to a heatproof bowl.
18
In a saucepan over medium-high heat, combine rice wine vinegar, shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup water, and bring to boil.
19
Cook until sugar dissolves.
20
Strain liquid over white rind.
21
Let cool, then chill for at least 1 hour or as long as 2 days.
22
To make dressing, roughly crush palm sugar using a mortar and pestle or place in a plastic bag and crush with a hammer or heavy can.
23
In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
24
In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees.
25
Lightly dust pork belly cubes with flour, shaking off excess.
26
Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes.
27
Transfer to a paper-towel-lined plate.
28
Season with salt, if necessary.
29
In a mixing bowl, toss the watermelon flesh with just enough dressing to coat.
30
Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind.
31
Drizzle additional dressing around plate.
32
Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.

1242

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 3 pounds raw, uncured pork belly, skin on, 2 cups kecap manis, 6 tablespoons Chinese black vinegar, 3 tablespoons dark soy sauce, and more.

Yes, Pork and Watermelon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork and Watermelon Salad

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