Bucatini With Pork Belly And Watermelon Recipe Rich Table

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

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.