Summary: Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.<br> <br> <br> <a href="http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad">Get the recipe here</a>, or find it at: <a href="http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad">http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad</a><br> <a href="http://cia.podbean.com/mf/web/h8yd94/6_Pork_Belly-Vimeo_1080p_fast_15Kbps_320_copy.mp4">Download Podcast Video</a><br>
