Crispy Fried Bacon Pork Belly and Watermelon Salad with Balsamic Soy Glaze

Preparation info
  • Serves


    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This recipe is an example of how a combination of textures and flavors working together will create a perfect dish every single time—and some wicked alliteration: sweet, salty, smoky, sour, and shattery!


For the Pork Belly

  • 4 cups (960 ml) canola oil
  • 1 cup (130


Make the pork belly: In a medium saucepan or Dutch oven, heat the oil over medium heat until it reaches 375°F (193°C) on a deep-fry thermometer.

Place the cornstarch in a shallow dish and dredge the pork in the cornstarch, tapping off any excess. Fry in batches until golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pork belly to a plate lined with paper towels