Black Garlic Glazed Pork & Spicy Watermelon
This week's recommendation brings a bold fusion of deep umami and refreshing summer brightness to your table. The fermented sweetness of black garlic creates a stunning glaze for the pork, perfectly balanced by a spicy, quick-pickled watermelon salad that screams Week 29.
Ingredients
- Pork belly or thick-cut pork chops800 g
- Black garlic cloves, mashed into paste4 stk
- Honey2 tbsp
- Soy sauce2 tbsp
- Rice vinegar3 tbsp
- Watermelon, cubed500 g
- Fresh red chili, thinly sliced1 stk
- Lime, juiced1 stk
- Fresh mint leaves1 handful
- Grated ginger1 tsp
Instructions
In a small bowl, whisk together the mashed black garlic paste, honey, soy sauce, and grated ginger until smooth.
Brush the pork generously with the black garlic glaze. Roast in the oven at 200°C (390°F) for 35-40 minutes, basting halfway through, until the edges are caramelized and crispy.
While the pork is roasting, toss the watermelon cubes in a bowl with lime juice, rice vinegar, and the sliced chili. Let it sit in the fridge for 15 minutes to infuse the flavors.
Slice the pork into bite-sized pieces. Serve alongside the cold, spicy watermelon salad and garnish generously with fresh mint leaves for a refreshing finish.
Save recipe in Veloop
