Serves 4
35 min
Bucatini with Pork Belly and Watermelon
Recipe GLPR3098cead908e0b
A bold and unexpected pasta dish combining tender pork belly with sweet watermelon and zesty cilantro. The pork is seared until golden, then simmered with stock and topped with fresh watermelon cubes and tangy pickled watermelon rind for a playful contrast of flavors.
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Ingredients
½ pound bucatini pasta
kosher salt
1¼ pounds pork belly, cut into ¼- to ½-inch pieces
1 large red onion, finely chopped
2½ cups chicken or beef stock
1 cup finely chopped fresh cilantro leaves
lemon juice
2 cups small watermelon cubes
¾ cup finely chopped pickled watermelon rind
Directions
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente according to package directions, about 8–10 minutes. Reserve 1 cup of pasta water before draining. Set the cooked pasta aside.
While the pasta cooks, heat a large skillet over medium-high heat. Working in batches if needed, add the pork belly pieces and cook until browned and the fat renders, about 8–10 minutes. Transfer the browned pork to a plate, leaving about 2 tablespoons of rendered fat in the pan.
Reduce heat to medium. Add the finely chopped red onion to the same skillet and sauté for 3–4 minutes until softened and translucent.
Pour the chicken or beef stock into the skillet, scraping up any browned bits from the bottom. Return the pork belly to the skillet and simmer for 8–10 minutes until the pork is tender and the liquid reduces slightly. Season with kosher salt and lemon juice to taste.
Add the cooked bucatini to the skillet with the pork and stock. Toss gently, adding reserved pasta water as needed to reach your desired consistency.
Remove from heat. Stir in the fresh cilantro. Divide the pasta among four bowls and top each with fresh watermelon cubes and pickled watermelon rind. Serve immediately.
