Nothing is better than Crispy Pork Belly with Ginger Pickled Watermelon Rind. This succulent roast with super-crunchy crackling is a perfect weekend meal, any leftover pork belly makes great sandwiches. Ginger Pickled Watermelon Rind is a sweet and crunchy condiment that makes use of the white firm part of the watermelon.
Crispy Pork Belly with Ginger Pickled Watermelon Rind
Serves 8-10
Ingredients:
1 tbsp finely grated lemon zest
2 cloves garlic, crushed
1 tsp crushed fennel seeds
2 tbsp extra-virgin olive oil
1 x 2kg piece boneless pork belly, skin scored at 1cm intervals
¼ cup salt flakes
Lemon verbena leaves, to serve
Pickled Watermelon Rind
½ cup caster sugar
1 tsp yellow mustard seeds
400g watermelon rind, green skin removed, cut into 5mm thick slices
⅓ cup rice wine vinegar
¼ cup pickled Japanese ginger
¼ cup mirin
1 tbsp salt flakes
Method:
Mix lemon zest, garlic, fennel seeds and 1 tablespoon oil together. Rub over the flesh of the pork. Place the pork belly on a baking tray lined with non-stick baking paper. Rub the pork rind with 2 tablespoons salt and leave uncovered in the fridge for at least 4 hours (preferably overnight), in order to dry out the rind.
Brush off salt, pat dry and bring to room temperature. Preheat oven to 220°C (200°C fan forced). Rub the remaining salt into the pork skin, followed by the remaining oil. Place a small wire rack in a roasting tray. Place the pork, rind side up on the tray and roast for 1 hour, or until crackling starts to form. Reduce the temperature to 200°C (180°C fan forced) and roast for a further hour, until tender. Set aside to rest for 10-15 minutes.
For pickled watermelon rind, combine sugar, mustard seeds and 100ml water in a saucepan and bring to a simmer, stirring to dissolve sugar. Combine watermelon rind, vinegar, ginger, mirin and salt flakes in a heatproof bowl. Pour over the hot sugar syrup; set aside to cool. Refrigerate for 30 minutes.
Serve pork with pickled watermelon rind and lemon verbena leaves.
