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Bucatini with Pork Belly and Watermelon
Recipe adapted from Evan and Sarah Rich, Rich Table, San Francisco
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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