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Braised Pork Belly with Watermelon Mint Salad & Ponzu Sauce
Category: Entrées
Ingredients: FOR PORK 2 pounds Berkshire pork belly 1 cup chopped carrots 1 cup chopped celery 2 cups chopped onions 1 bunch of thyme 1 bunch of cilantro 4 bay leaves ¼ cup salt 2 tablespoons black peppercorns FOR WATERMELON MINT SALAD 1 cup of ½-inch cubes of seedless watermelon 2 tablespoons chiffonade of mint pinch of sea salt pinch of white pepper 2 tablespoons extra virgin olive oil 2 tablespoons saba (or balsamic vinegar)
Directions: TO PREPARE THE PORK Rinse pork belly and pat dry with a paper towel. Heat a pot with a bit of vegetable oil. Sear each side of pork belly and add remaining ingredients to pot. Cover with water completely and bring to a boil, then cover and turn off heat. Place pot in oven at 300°F for 4 hours. Remove pork belly from the pot with a slotted spoon and refrigerate for 24 hours or until completely cool and firm. Once firm, cut 1/3-inch slices from the skin side to the meat side in uniform strips and reserve. TO MAKE THE WATERMELON SALAD: Toss all ingredients in a bowl and refrigerate. TO FINISH: Lay sliced pork belly flat on a sheet pan. Brush the sweet Ponzu sauce on one side of the pork and cook in an oven at 400°F for 5–7 min. Remove from oven. Spoon a tablespoon of blueberry compote on one side of plate and drag spoon across. Place watermelon salad where spoon ended. Place hot pork belly on plate and garnish with a bit of cilantro; drizzle any remaining Ponzu sauce over pork.


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