PORK AND WATERMELON SALAD
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.
Provided by Melissa Clark
Categories dinner, project, main course
Time 4h30m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart. Place pork belly in non-reactive dish. Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly. Chill for 24 to 48 hours, turning several times.
- Preheat oven to 275 degrees. Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water. Liquid should come halfway up the pork; if not, add more water or use smaller pan. Cover pan with foil. Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours. Remove pork from liquid and let cool. Leaving skin on, slice belly into 1-inch chunks.
- To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds). Reserve rind. Refrigerate flesh until ready to use. With sharp knife, remove outer green skin of rind, reserving white part. Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.
- 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. Cook until sugar dissolves. Strain liquid over white rind. Let cool, then chill for at least 1 hour or as long as 2 days.
- 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. In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
- In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees. Lightly dust pork belly cubes with flour, shaking off excess. Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate. Season with salt, if necessary.
- In a mixing bowl, toss the watermelon flesh with just enough dressing to coat. Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind. Drizzle additional dressing around plate. Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.
STICKY PORK, WATERMELON PICKLE AND HERB SALAD
Steps:
- 1 For watermelon pickle, place half the watermelon in a heatproof bowl. Combine rice vinegar, fish sauce, palm sugar and shallot in a saucepan, season to taste with freshly ground white pepper and stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, pour over watermelon in bowl and stand for 5 minutes. Remove watermelon from pickling liquid with a slotted spoon, transfer to a bowl. Add lime juice to pickling liquid and set aside separately in refrigerator. 2 Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add shallot, garlic and chilli and stir frequently until shallot is golden and starting to crisp (2-3 minutes). Add pork and stir occasionally with a wooden spoon to break up clumps until brown (3-5 minutes). Add kecap manis, soy sauce and sugar and cook until sticky and sauce is reduced to a glaze (1-2 minutes). Season to taste with sea salt, freshly ground white pepper and rice vinegar, then scatter over a large serving plate. 3 Combine herbs, drained green onion, reserved watermelon pickle and remaining watermelon in a bowl. Drizzle with a little pickling liquid, toss lightly to combine, scatter over pork and serve immediately.
GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD
We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber salad is the cool contrast to sliced chile and grilled pork (chicken works, too).
Provided by Martha Stewart
Categories Pork Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
- Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
Nutrition Facts : Calories 212 g, Cholesterol 82 g, Fat 3 g, Fiber 1 g, Protein 34 g, Sodium 438 g
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- For watermelon pickle, place half the watermelon in a heatproof bowl. Combine rice vinegar, fish sauce, palm sugar and shallot in a saucepan, season to taste with freshly ground white pepper and stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, pour over watermelon in bowl and stand for 5 minutes. Remove watermelon from pickling liquid with a slotted spoon, transfer to a bowl. Add lime juice to pickling liquid and set aside separately in refrigerator.
- Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add shallot, garlic and chilli and stir frequently until shallot is golden and starting to crisp (2-3 minutes). Add pork and stir occasionally with a wooden spoon to break up clumps until brown (3-5 minutes). Add kecap manis, soy sauce and sugar and cook until sticky and sauce is reduced to a glaze (1-2 minutes). Season to taste with sea salt, freshly ground white pepper and rice vinegar, then scatter over a large serving plate.
- Combine herbs, drained green onion, reserved watermelon pickle and remaining watermelon in a bowl. Drizzle with a little pickling liquid, toss lightly to combine, scatter over pork and serve immediately.
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