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

Name: Crispy Fried Bacon Pork Belly and Watermelon Salad with Balsamic Soy Glaze
Yield: Serves 4
Ingredients: 4 cups (960 ml) canola oil; 1 cup (130 g) cornstarch, sifted; 1 pound (455 g) Bacon Confit, chilled and cut into 8 (1½-inch/2.5-cm) cubes; 2 green onions (dark green and pale green parts only), thinly sliced; Balsamic Soy Glaze; 2 slices watermelon, 1½ inches (4 cm) thick, rind and seeds removed and cut into 12 equalsize squares, very cold; Pinch of freshly ground black pepper; 1 teaspoon sesame seeds, lightly toasted

Preparation info

Serves
4

Difficulty
Medium

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!

Ingredients

For the Pork Belly

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

Starter
Gluten-free

Method

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