Text 24782, 60 rader
Skriven 2012-05-13 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: boneless 3
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     Title: Zak Pelaccio's Crispy Pork And Watermelon Salad Pt 3
Categories: pork, fruit, salads
  Servings: 4

           Make the Watermelon Salad

Combine everything for the salad except the watermelon in a small
saucepan. Add 1 cup water, bring the liquid to a boil over medium
heat, and cook, stirring, until the sugar dissolves.

Meanwhile, cut the rind from the watermelon flesh, reserving both
the rind and the flesh. Use a sharp knife to pare away the outer,
darker green skin, leaving the inner, whiter fleshy rind. Discard
the darker green peel. Cut the white rind into 1/4-inch cubes and
put them in a bowl. Strain the seasoned rice vinegar liquid over the
diced rind. Let the mixture cool, then chill for at least 1 hour and
up to 2 days.

Cut the flesh of the watermelon into 1-inch pieces (discarding
whatever seeds you can). Chill it until you're ready to use it.

Make the Dressing: Roughly crush the palm sugar using a mortar and
pestle or a plastic bag and a rolling pin. Pulse the sugar with the
vinegar, lime juice, ginger, cilantro roots, garlic, and salt in a
food processor until smooth and well combined. 

Fry the Pork In a large, straight-sided saute pan or wok, heat 3
inches of lard to 375 F (measured on a deep-frying thermometer).

Toss the cubed pork belly in the flour and shake off any excess.
Working in batches, fry the pork belly until very crisp and a deep
golden brown, 6 to 7 minutes. Transfer the pork with a slotted spoon
to a paper-towel-lined tray to drain and season with salt. return
the fat to 375 F between batches.

Finish the Salad: Tear the mint and basil leaves. In a mixing bowl,
toss the pickled watermelon rind and the chilled watermelon flesh
with the sliced scallions, mint, and basil. Add just enough dressing
to coat. Divide the pork among the plates. Top with the salad and
garnish each dish with a sprinkle of sesame seeds. Serve
immediately. 

Reprinted from: Eat with Your Hands
Posted by: Caroline Russock
From: Serious Eats
 
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Cheers

YK Jim


... I refuse to fight a million years of evolution by denying myself meat.

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