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!
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 to drain and let rest for 5 minutes.
Make the watermelon salad: Arrange the pork belly and watermelon on a platter, drizzle liberally with the glaze, and sprinkle with the green onions, sesame seeds, and pepper. Serve immediately.
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