Watermelon Caramel-Glazed Pork Belly
Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs
Chef Michael Gulotta of MOPHO, Maypop, and Tana | New Orleans
Adapted by StarChefs | April 2024 | Photo: SAM HANNA
INGREDIENTS
Pork Belly:
4 pieces pork belly, cut into 4-ounce cubes
230 grams watermelon juice
40 grams kosher salt
40 grams granulated sugar
2 grams ground cumin
2 grams Korean chile flake
Watermelon Caramel:
250 grams raw sugar
Juice of 1 lime
2 pods star anise
1 dried Thai chile
4 cloves garlic
1 piece ginger, sliced
150 grams watermelon juice
14 grams fish sauce
Watermelon Nước Chấm:
110 grams seasoned rice vinegar
110 grams granulated sugar
55 grams fish sauce
110 grams watermelon juice
230 grams diced watermelon
15 grams julienned ginger
10 grams sliced garlic
10 grams thinly sliced jalapeño
Watermelon Seed Crust:
60 grams toasted juvenile watermelon seeds
15 grams toasted cumin seeds
10 grams toasted fennel seeds
To Assemble and Serve:
Coconut crème fraîche
Lime leaf
Mint leaves
METHOD
For the Pork Belly:
Place pork belly in a nonreactive container and set aside. In a saucepan over medium-high heat, bring all remaining ingredients to a boil. Remove from heat and let cool. Pour over pork to submerge, cover, and refrigerate overnight. The next day, heat oven to 375°F. Transfer brined pork belly to a roasting pan. Cover and roast 1 hour, or until fork tender. Let cool.
For the Watermelon Caramel:
In a stock pot over medium flame, heat sugar and lime juice to 310°F. Remove from heat and add star anise, Thai chile, garlic, and ginger. Allow spices and aromatics to brown in the caramel 1 minute, then add watermelon juice and fish sauce. Remove from heat and let cool.
For the Watermelon Nước Chấm:
In a saucepan over medium heat, bring vinegar, sugar, and fish sauce to a simmer. Stir to dissolve sugar, then add remaining ingredients. Remove from heat and let sit overnight.
For the Watermelon Seed Crust:
On a work surface, roughly chop seeds. Transfer to a bowl and combine. Set aside.
To Assemble and Serve:
In a cast iron skillet over medium heat, sear Pork Belly on all sides until golden brown. Brush Pork Belly with Watermelon Caramel and dust with Watermelon Seed Crust. Slice Pork Belly into ½-inch-thick slices. Lay Pork Belly slices on serving plate. Add dollops of coconut crème fraîche and Watermelon Nước Chấm around the plate. Garnish with herbs.
