Happy New Year peeps! Happy 2016 🎉🎉 I hope you had a fantabulous celebration with your friends and family. I know I did :))
Every year, I made resolutions (oh yes, with an “s”) – some I’m able to keep but some, I’m not. Since then, I’ve carry forward many resolutions that I can’t keep. When I looked at my long (wishful) list of unfulfilled resolutions, I was dumbfounded and disappointed. Have you ever felt that way before? So, for 2016, I’ll start fresh with a clean piece of blank canvas and just keep to a realistic list of wishful thoughts. Hopefully I’m able to keep them till end of this year.
To celebrate the becoming of hot hot hot summer in Down Under, I’d like to kickstart 2016 with a delicious Jamie Oliver inspired Pork Belly & Watermelon Salad. It is an extremely easy dish to prepare but yield extraordinary tastes. Do you know that pork belly and watermelon are a match made in heaven? I didn’t…that is, not until now.
“Pork belly and watermelon are like long lost lovers. That fresh sweet juicy fruity watermelon helps to cut through the fatty savory pork belly. It is that combined flavours which will knock your socks off. I can eat this every single day.”
This dish can be served in many ways. You can serve as bite-size canapes to entertain friends or if you prefer the rest & relax way, serve in a salad bowl or like me, plate up like a restaurant dish for a fancier approach.
Don’t you just love these summer colours?
Jamie Oliver’s Pork Belly and Watermelon Salad (adapted from Delicious Magazine)
600 g boneless pork belly, skin scored
3 cm piece of ginger, finely grated
1 tsp Sichuan peppercorn, cracked
1 tsp allspice
Pinch of salt
60 ml water
1 1/2 tbsp olive oil
1/4 cup honey
1 tbsp soy sauce
1 tbsp sesame seeds
3 cups seedless in-season watermelon, diced
1/4 cup coriander leaves
1/4 cup scallion, thinly sliced
2 tbsp pickled ginger, roughly chopped
Juice of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1/2 long red chilli, finely chopped
1. Pre-heat oven to 160 celsius. Mix the grated ginger, cracked Sichuan peppercorn, allspice and pinch of salt together. Then rub the spice mixture all over the pork belly. Place the pork belly, skin-side up, in a roasting tray with 60 ml water and let the pork belly fit snugly in the tray. Cover with foil and roast for 3 hours or until the pork is tender. Remove and set aside to cool. Once cooled, remove skin and chop into bite-sized pieces.
2. In a clean bowl, mix honey and soy sauce together. Set aside.
3. Heat olive oil in a pan over medium heat. Add chopped pork belly and fry for 3 – 4 minutes, until golden brown and crisp all over. Slowly pour the honey soy sauce mixture over the pork belly. Add sesame seeds. Gently toss the pork belly so they are well covered with the sauce. Cook for a further 30 seconds until caramelised. Dish up.
4. Mix the ginger dressing ingredients together and combine well.
5. Arrange the caramelised pork and chopped watermelon on a clean serving plate. Drizzle over the ginger dressing. Then, gently scatter coriander and chopped scallion on top. Serve immediately.