Crispy Pork Belly
Nespresso-Brined Pork Belly, Watermelon, Watermelon-Nespresso Gastrique, Mint Toum, Pickled Watermelon Rind, Mint
Chef Gizela Ho of Rich Table | San Francisco, CA
“This dish is a celebration of summer—cold watermelon and fresh mint balance the dark, rich flavors of the pork belly and the Nespresso. The intensity of the espresso mimics the dark soy often used to braise pork belly in more traditional applications. In this version, the Nespresso Diavolitto espresso adds brightness and acidity to both the gastrique and the braising liquid.” — Chef Gizela Ho
Adapted by StarChefs | October 2025 | Photo: Andria Lo
INGREDIENTS
Pork Belly:
Yield: 4 servings
5 ounces neutral oil
5 ounces rock sugar
900 grams pork belly
2 cups scallions, sliced into 2-inch long pieces
8 ¼-inch slices ginger
1 pint Shaoxing wine
1¼ cups tamari
1 cup Nespresso Diavolitto espresso
Pickled Watermelon Rind:
Yield: 16 ounces
16 ounces watermelon rind, cut into ¼-inch thick slices
One 2-inch square kombu
125 grams granulated sugar
62 grams kosher salt
500 grams Champagne vinegar
Mint Toum:
Yield: 5 cups
125 grams lemon juice
120 grams sliced garlic
1 quart neutral oil
10 grams minced mint leaves
18 grams kosher salt
Watermelon Gastrique:
Yield: 3 cups
4 ounces minced shallot
2 tablespoons butter
32 ounces watermelon juice
4 ounces red verjus
4 ounces granulated sugar
4 ounces Champagne vinegar
2 ounces Nespresso Diavolitto espresso
To Assemble and Serve:
Yield: 1 serving
Rice flour
Oil for frying
Lemon juice
Kosher salt
Diced watermelon
Fresh mint leaves
Fresh coriander leaves
METHOD
For the Pork Belly:
In a sauté pan over low flame, combine oil and sugar. Cook until sugar has fully dissolved. Add pork belly and cook until evenly caramelized on all sides. Remove from heat and let rest. Layer scallions and ginger across the bottom of a Dutch oven to fully cover. Place seared pork belly over top followed by wine, tamari, Nespresso, and enough water to submerge. Place Dutch oven over medium-high heat and bring to a gentle boil. Reduce heat and let simmer 90 minutes. Flip pork belly and simmer additional 90 minutes. Transfer pork belly to a parchment paper-lined sheet tray. Top with additional sheet parchment paper and sheet tray to press. Wrap tightly in plastic wrap and refrigerate overnight. The next day, remove pork and divide into 8-ounce portions. Cut each 8-ounce piece into 9 equal-sized cubes. Transfer to an airtight container and refrigerate.
For the Pickled Watermelon Rind:
In a nonreactive container, add watermelon rind and kombu. Set aside. In a saucepan over medium-high heat, bring sugar, salt, and 250 grams water to a boil. Cook until sugar and salt have fully dissolved. Add vinegar and pour brine over watermelon rind. Cover and refrigerate overnight.
For the Mint Toum:
In a food processor, add 60 grams lemon juice, garlic, and 60 grams cold water. Blend until a paste-like consistency is achieved. While the machine is running, slowly stream in oil until mixture is fully emulsified. Fold in mint and salt. Transfer mixture to a squeeze bottle and refrigerate.
For the Watermelon Gastrique:
In a saucepan over low heat, combine shallots and butter. Sweat until butter is melted and shallots are soft and translucent. Add remaining ingredients. Reduce heat and cook 2 hours, or until mixture has thickened enough to coat the back of a spoon. Set aside.
To Assemble and Serve:
Place rice flour in a shallow baking dish and set aside. In a fryer, heat oil to 350°F. Dredge Pork Belly in flour and add to hot oil. Fry until crispy and warmed through. Transfer to a paper towel-lined plate and let drain. In a mixing bowl, toss watermelon with enough Watermelon Gastrique to evenly coat. Set aside. In a separate mixing bowl, season desired amount Pickled Watermelon Rind with lemon juice and salt. Arrange fried Pork Belly and dressed watermelon on a serving plate. Top with 8 pieces Pickled Watermelon Rind, making sure to fill all empty spaces on the plate. Dot plate with desired amount Mint Toum. Drizzle with 1 tablespoon Watermelon Gastrique. Finish with mint and coriander.
