Michael Gulotta

Michael Gulotta performs a thorough and surprising exploration of watermelon in his Watermelon-Caramel-Glazed Pork Belly. He first brines the pork belly overnight in watermelon juice, kosher salt, cumin, Korean chile flakes and sugar, then sears the meat on all sides until golden brown. The pork is brushed with a watermelon caramel made of sugar, lime juice, star anise, Thai chile, garlic, ginger, watermelon juice and fish sauce. For a textural counterpoint, he finely chops watermelon seeds, sprinkling them over the meat for a crispy crust. To plate, Gulotta slices the pork belly and adds dollops of watermelon nuoc cham (rice vinegar, sugar, fish sauce, watermelon juice, ginger, garlic and jalapeño).

“The brine helps cut through the richness of the belly and gives it better caramelization while it’s browning in the pan,” says Gulotta, executive chef/partner of Maypop, a restaurant that highlights fusions of Southeast Asian and Louisiana cuisines. “Also, using the watermelon juice in the caramel gives it a more rounded flavor. The rich saltiness of the caramel glaze balances perfectly with the bright acidity of the watermelon nuoc cham. The dish blends crispy, fatty and refreshing, coupled with the balance of hot, sour, salty and sweet flavors. This keeps the customer coming back for more bites.”

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