This was a classic entrée at Lotus and one of the simplest. In my opinion, pork belly and watermelon is a perfect combination. The freshness and juiciness of the melon works well to cut the fatty richness of the pork belly. Add the bitterness of witlof, and it balances out the sweetness of the melon and sherry caramel.
To prepare the pork belly, follow the braised pork belly method.
When cold and pressed, cut the pork belly into
Put a small plate in the freezer. Add the sugar, salt and
Slice the watermelon into
Fill a large heavy-based saucepan or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Deep-fry the pork belly cubes in batches for about 4 minutes until golden, caramelised and crisp. Drain on paper towels then put all the pieces in a bowl. Spoon a few tablespoons of sherry caramel over the top and give it a stir to ensure the pieces are evenly coated.
Divide the pieces of pork among six plates. Dress the watermelon slices with a little lemon juice and lean a few pieces up against the pork. Dress the witlof leaves in a little lemon juice, olive oil and salt and arrange a few of these around the plates. Serve it up.
© 2014 All rights reserved. Published by Murdoch Books.