I must say, I really outdid myself on this dish. I made this a couple weeks ago for a small dinner party and it was a mega hit. I created the dish using a memory of a similar dish I ate at a restaurant about a year ago. I have never made pork belly so I just never got to trying to recreate it. Then, I came face to face with a beautiful pork belly and I decided it was time to go for it. I cured it myself using a mixture of kosher salt, brown sugar and fresh herbs. I cured it over night in the fridge and then cut the belly up into lardons and cooked them in a pan on the stove low and slow.
While the belly was cooking, I put a small pot on the stove with 1 cup of balsamic vinegar and 2 teaspoons of brown sugar. I reduced the vinegar until it covered the back of my spoon in a medium thick consistency and set aside. Probably took about 10 minutes and I whisked it as it reduced. Then, I thinly sliced a jalapeno and marinated it with a juice of a lime in a ramekin. Once the bacon was done, I cubed some watermelon and jicima and arranged it on the plate. I added the bacon, sprinkled the jalapeno slices, drizzled in the vinegar and then topped with some mirco greens. SO FREAKING GOOD!
Pork Belly Watermellon Salad With Balsamic Glaze
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