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Crispy Pork And Watermelon Salad

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Crispy Pork And Watermelon Salad

Ingredients

  • 2 cups rice vinegar
  • 3 shallots, thinly sliced
  • 2 fresh thai bird chilies, thinly sliced
  • 2 fresh kaffir lime leaves
  • 2 inches fresh ginger, peeled and sliced
  • 1½ ounces palm sugar (1 round gula jawa) or 2 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • one 5-pound watermelon
  • 3 ounces palm sugar (2 rounds gula jawa) or ¼ cup light brown sugar
  • 1 cup rice vinegar
  • ½ cup fresh lime juice
  • 4 inches fresh ginger, peeled and sliced
  • 6 fresh cilantro roots with 1 inch of stems, rinsed, scraped, and rinsed again, or 24 cilantro stems
  • 2 garlic cloves, chopped
  • ¾ teaspoon kosher salt
  • about 3 cups rendered leaf lard or neutral oil, such as grapeseed or canola
  • 2 pounds braised pork belly (recipe follows), cut into 1-inch chunks while still cold
  • 1 cup all-purpose flour
  • sea salt
  • to finish the dish
  • 1 cup fresh vietnamese mint (rou ram) leaves
  • 1 cup fresh thai basil leaves
  • 3 scallions, sliced
  • ¼ cup sesame seeds
  • braised pork belly
  • ¼ cup coriander seeds
  • 2 tablespoons fennel seeds
  • 4 cups sea salt
  • 2 cups sugar
  • 10 garlic cloves, crushed and peeled
  • 10 fresh long red chilies, such as anaheim or hungarian wax, thinly sliced
  • 5 medium shallots, sliced
  • 3 tablespoons black peppercorns
  • 1 cup packed daun salam (indonesian bay leaves)
  • 2 to 3 pounds fresh pork belly
  • 2 tablespoons rendered leaf lard or olive oil (the best you can afford)
  • 1 yellow onion, cut into sixths
  • 1 head of garlic, halved crosswise
  • 2 shallots, halved lengthwise
  • 2 1/2 cups chicken stock
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Published 2014-09-09 12:22:31 (2 years ago).

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