Watermelon Feta And Crispy Pork Belly Salad

Unexpected ingredients sometimes yield the most amazing flavors. Case in point, crispy nuggets of succulent pork belly with sweet refreshing watermelon cubes. Don’t turn your noses up quite yet, give it a try and I promise you, you won’t be sorry.

The fleshy watermelon cuts through the richness of the pork, the feta cheese adds that much needed element of creaminess and a few splashes of champagne vinaigrette (find the link below for the recipe) just takes this dish to new heights of deliciousness. This is just my kind of salad — Indulgent yet refreshing!

By the way, it’s quite important to let the pork belly rest overnight because it insures an even crispier skin. Thanks for the tip, Jenny and Terri (from Spoon Fork Bacon.)

Watermelon Feta and Crispy Pork Belly Salad

Ingredients:
crispy pork belly:
1 lb pork belly
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
½ teaspoon dry ginger
½ teaspoon salt
1/4 teaspoon black pepper
vegetable oil for frying
3 cups watermelon, cubed
2/3 cup feta, crumbled
1/3 cup pickled watermelon rind, diced (optional)
black pepper to taste

champagne vinaigrette

garnish:
mint leaves
micro greens

Instructions
1. Place pork belly in a large pot and fill with water. Place over
medium-high heat and bring to a boil. Boil for 45 minutes.
2. Drain and rinse pork belly and pat dry with a paper towel.
3. Place the remaining pork belly ingredients into a small bowl and mix
together. Rub spice mix over the flash of the pork belly, leaving the skin
bare.
4. Place pork belly in a small container and place in the refrigerator for 8 to
12 hours, uncovered.
5. Fill a wok or Dutch oven with oil about 1 ½ inches high (a lid or splatter
pan will be very helpful). Once the oil has reached 350°F carefully add pork
belly, skin-side down.
6. Fry pork for about 5 to 7 minutes or until browned and crispy. Turn the pork
belly over and fry for an additional 2 to 3 minutes.
7. Place onto a cooling rack lined baking sheet and allow to cool for about 10
minutes.
8. Cut pork belly into ½- 1 inch cubes and set aside.
9. To assemble: Place watermelon, pork belly, feta, and watermelon rind (if
using) in a large bowl. Top with vinaigrette and gently toss together. Season
with black pepper. Top with mint leaves and micro greens and serve.