Bucatini with Pork Belly and Watermelon 

Recipe adapted from Evan and Sarah Rich, Rich Table, San Francisco 

| Recipes | Karen Palmer

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Bucatini with Pork Belly and Watermelon

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

  • 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


1. 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.

2. 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.

3. 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.

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