Bucatini With Pork Belly And Watermelon Recipe Rich Table
Recipe adapted from Evan and Sarah Rich, Rich Table, San Francisco
To learn more, check out our story "Oh, That Is Rich."
Recipe adapted from Evan and Sarah Rich, Rich Table, San Francisco
Bucatini With Pork Belly And Watermelon
Evan and Sarah Rich's pasta dishes are anything but traditional, like this bucatini with pork belly and watermelon. Read more!
Prep Time
15
minutes
Cook Time
20
minutes
Servings
0
servings
Total time: 35 minutes
Ingredients
- ½ pound bucatini pasta
- Kosher salt, to taste
- 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, to taste
- 2 cups small watermelon cubes
- ¾ cup finely chopped pickled watermelon rind
Directions
- Bring a large pot of water to a boil, add some salt and the pasta and cook until not quite al dente, about 7 minutes. Drain the bucatini in a colander.
- In a large, deep skillet set over medium-high heat, add the pork belly and cook until browned around the edges. Stir in the onions and cook until translucent (without browning; reduce the heat to medium if the onions start to brown). Increase the heat to high, pour in the stock and bring it to a boil. Add the bucatini and use a wooden spoon to vigorously stir the pasta and sauce to create a creamy sauce.
- Once the pasta is nicely glazed with the sauce, turn off the heat and add the cilantro, lemon juice and salt. Divide among 4 plates and serve topped with the watermelon and pickled rind.