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


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

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 g) cornstarch, sifted
  • 1 pound (455 g) Bacon Confit, chilled and cut into 8 (1½-inch/2.5-cm) cubes

For the Watermelon Salad

  • 2 slices watermelon, inches (4 cm) thick, rind and seeds removed and cut into 12 equalsize squares, very cold
  • Balsamic Soy Glaze
  • 2 green onions (dark green and pale green parts only), thinly sliced
  • 1 teaspoon sesame seeds, lightly toasted
  • Pinch of freshly ground black pepper


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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