Bucatini with Pork Belly and Watermelon

Name: Bucatini with Pork Belly and Watermelon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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

Recipe GLPR3098cead908e0b

Italian

Main Course

35 min

665 cal

Servings: 4

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff3.75

Pork belly and pickled watermelon rind require stops beyond the major Charlotte chains—specialty grocers or the sauce section at Whole Foods for the rind, which adds real friction to a weeknight. The 35-minute time assumes pork belly is pre-cut; browning that belly properly takes 15 to 20 minutes alone, pushing honest prep closer to 50. Ingredient costs are high because of the pork belly and fresh watermelon, likely $5 to $6 per serving. This dish is worth the trip for a special dinner but demands planning and attention to timing, and leftovers do not reheat gracefully once the pasta absorbs the sauce.