Sticky Pork Belly with Watermelon Salad

"We have used the watermelon salad recipe, created by Michael, for several events over the years. It was an instant hit at the first luncheon he catered for us, and the addition of the Sticky Pork Belly on the side has lifted it to a new dimension. These both pair fabulously with our Pinot Noir Rosé." - Kathy Fiebig of Van Duzer

INGREDIENTS

Sticky Pork Belly with Crackling

2          celery stalks, trimmed, roughly chopped

2          carrots, peeled, roughly chopped

1          large onion, peeled, roughly chopped

3          tablespoons hoisin sauce

1          pound pork belly, skin on

3-4      tablespoons vegetable oil

1. Preheat oven to 325°F. 2. Place celery, carrots, onion and hoisin sauce into a deep-sided ovenproof dish, and shake to coat vegetables in the sauce. 3. Place pork belly on top of vegetables and pour water over until pork is completely covered. Transfer dish to oven and poach for 35 to 40 minutes. 4. Remove pork belly from cooking liquid (reserve liquid), and, when cool enough to handle, remove skin and shred it, using a sharp knife. Set shredded skin aside. 5. Increase oven temperature to 350°F. Transfer poached pork to a roasting tray and roast for 40 minutes. Return oven to 325°F and continue to roast for another two hours. 6. Meanwhile, transfer cooking liquid to a pan and bring to a simmer. Simmer until volume of liquid has reduced by two-thirds, and sauce has thickened and is sticky. Set aside. 7. Heat oil in a deep, heavy-based frying pan until a bread crumb sizzles and turns brown when dropped into it. Add shredded pork skin to hot oil and shallow-fry until crisp and golden-brown. Remove from oil, using a slotted spoon, and set aside to drain on kitchen paper. 8. When pork is cooked, cut roasted meat into cubes and stir into reduced cooking liquid until completely coated. 9. To serve, divide sticky pork equally among four serving plates and sprinkle with crisp pork crackling. Yields 4 servings.

Watermelon Salad

3          tablespoons Champagne vinegar

3          tablespoons lemon juice

2          tablespoons chopped fresh mint leaves

¼         teaspoon salt

1/8       teaspoon freshly ground black pepper

¾         cup grape seed oil

1          head arugula

1          small red onion, sliced thin

1          small seedless watermelon, such as Crimson Sweet

3          ounces feta cheese, cubed

Prepare vinaigrette just before use. 1. Through the feed opening of a running blender, add one at a time: Champagne vinegar, lemon juice, chopped mint, salt and pepper. 2. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper. To prepare the salad: 3. Soak arugula to remove all grit, and dry in a salad spinner. Remove stiff spines of leaves, and tear into bite-size pieces. 4. Toss together arugula and onion. 5. Cut watermelon into 1-inch cubes or 1-inch spheres with a melon-baller. Fold in watermelon. 6. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side. Yields 4 servings.

WINE SUGGESTION

Van Duzer Vineyards Pinot Noir Rosé

ABOUT THE WINERY

In 1989, Van Duzer Vineyards owners Carl and Marilynn Thoma located a hilltop winery with existing vineyards immediately west of the Eola Hills. The estate occupies a strategic site in the foothills of the Van Duzer Corridor, the conduit through the Coastal Mountains for maritime breezes entering Willamette Valley at the close of summer evenings.

Amidst 82 acres of vines, Van Duzer practices sustainable farming and has been endorsed by internationally recognized LIVE (Low Impact Viticulture and Enology) and Salmon Safe.

Van Duzer produces Pinot Noir, Pinot Gris and a Pinot Noir Rosé.

Van Duzer's new eco-friendly winery is one of the most modern winemaking facilities in Oregon. Tasting room and picnic grounds (pictured above) welcome visitors to the site.

The tasting room is located at 11975 Smithfield Road, Dallas. For more information, call 800-884-1927 or visit www.vanduzer.com.