Malaysian Style Watermelon Salad || Gracefult Kitchen

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Malaysian Style Watermelon Salad

Salad

This Malaysian watermelon salad recipe is a lower-calorie adaptation of the pork belly and watermelon salad made famous by the Fatty Crab restaurant in New York City. This version uses ingredients that are easy to find, and it's just as delicious!

Ingredients

2 ½ cups seasoned rice vinegar, divided
6 tablespoons light brown sugar, divided
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
1 1/2 teaspoons salt, divided
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick-cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 bunch cilantro, stems and leaves separated, divided
12 cups seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

Description

Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.