Recipes

Name: Philippine Grilled Watermelon and Pork Belly Salad
Ingredients: ½ cup sugar (for Pork Belly:); 1 cup watermelon juice (for Pork Belly:); 6 tablespoons rice vinegar (for Pork Belly:); 3 tablespoons dark soy sauce (for Pork Belly:); 3 tablespoons fish sauce (for Pork Belly:); 1 ea. lime, juice of (for Pork Belly:); 3 pounds pork belly, raw, uncured, skin removed (for Pork Belly:); 1 ½ pounds watermelon rind, peeled, cut into ¼ dice (for Watermelon Rind Relish); 6 tablespoons light brown sugar (for Watermelon Rind Relish); 1 cup rice wine vinegar (for Watermelon Rind Relish); ½ cup lime juice (for Watermelon Rind Relish); 6 ea. cilantro stems, cut into ¼" pieces (for Watermelon Rind Relish); 2 ea. garlic cloves, peeled and minced (for Watermelon Rind Relish); 1 teaspoon ginger, minced (for Watermelon Rind Relish); 1 teaspoon salt (for Watermelon Rind Relish); ½ cup watermelon, pureed (for Watermelon Adobo Dressing:); 2 tablespoons fish sauce (for Watermelon Adobo Dressing:); ½ cup rice wine vinegar (for Watermelon Adobo Dressing:); 1 tablespoon light brown sugar (for Watermelon Adobo Dressing:); 2 teaspoons salt (for Watermelon Adobo Dressing:); 8 ea. red watermelon, 3" x 3" square pieces, cut about 1" thick (for Salad:); 8 ea. yellow watermelon, 3" x 3" square pieces, cut about 1" thick (for Salad:); ¼ cup peanut oil (for Salad:); 3 ea. green onions, trimmed and sliced (for Salad:); 3 ea. shallots, thinly sliced (for Salad:); 2 ea. thai chilies, thinly sliced (for Salad:); 2 ea. kaffir lime leaves, julienne (for Salad:); 1 ea. ginger, 2" piece, peeled and minced (for Salad:); 1 cup cilantro leaves, torn (for Salad:); 1 cup thai basil leaves, torn (for Salad:)