Philippine Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish
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PortionsPreviously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.
Ingredients
- FOR THE PORK BELLY
3 lb Pork belly, raw, uncured, skin removed
½ cup Sugar
1 cup Watermelon juice
6 Tbsp Rice vinegar
3 Tbsp Dark soy sauce
3 Tbsp Fish sauce
1 ea Lime, juice of
FOR THE WATERMELON RIND RELISH1 lb Watermelon rind, peeled, cut into ¼ dice
6 Tbsp Light brown sugar
1 cup Rice wine vinegar
½ cup Lime juice, freshly squeezed
6 ea Cilantro stems, cut into ¼ ” pieces
2 ea Garlic cloves, peeled and minced
1 tsp Ginger, minced
¾ tsp Kosher salt
FOR THE WATERMELON ADOBO DRESSING½ cup Watermelon, pureed
2 Tbsp Fish sauce
½ cups Rice wine vinegar
1 Tbsp Light brown sugar
2 tsp Kosher salt
FOR THE SALAD8 ea Red watermelon, 3 x 3-inch square pieces, cut about 1-inch thick
8 ea Yellow watermelon, 3 x 3-inch square pieces, cut about 1-inch thick
¼ cup Peanut oil
3 ea Green Onions, trimmed and sliced
3 ea Shallots, thinly sliced
2 ea Thai chilies, thinly sliced
2 ea Kaffir lime leaves, julienned
1 ea Ginger, 2” piece, peeled and minced
1 cup Cilantro leaves, torn
1 cup Thai basil leaves, torn
2 tsp Sesame oil
8 cups Peanut oil, for frying
1 ½ cups All-purpose flour
to taste Salt
to taste Pepper
Directions
- FOR THE PORK BELLY
- Preheat the oven to 325°F. Combine sugar, watermelon juice, rice vinegar, soy sauce, fish sauce and lime juice in a bowl and stir to combine.
- Place pork belly in an oven proof dish and cover with the mixture. Cover with foil.
- Braise belly for 2 hours in the oven. Chill. Once cold, cut the pork belly into 1 inch cubes.
- FOR THE WATERMELON RIND RELISH
- Combine watermelon rinds with sugar, vinegar, lime juice, cilantro stems, garlic, ginger, and salt. Let sit for 1 hour refrigerated.
- Combine all the dressing ingredients into a sauce pot, bring to a simmer, and cool.
- FOR THE SALAD
- Coat watermelon pieces in peanut oil and grill on high until charred on both sides. Cut in half.
- Coat pork belly in flour salt and pepper and deep fry at 350°F until crispy.
- TO ASSEMBLE
- Toss pork belly with watermelon rind relish, and the rest of the salad ingredients. Toss with the dressing.
- Plate grilled watermelon pieces with the pork belly salad on top. Garnish with basil leaves and additional rind relish.
