The line outside Fatty Crab on a nightly basis never fails to impress and patrons of the restaurant anxiously anticipate the restaurant’s modern and refreshing age on some South East Asian classics. Among their famous chilli crab, picklebacks and fatty sliders, one dish stood out to us as being superior to the rest – the restaurant’s crispy pork belly with watermelon salad had all the right balance of flavours and just the right amount of crunch (see our review of the restaurant here). Chef Kris of Fatty Crab takes us behind the scenes and gives us some insider tips on how to recreate one of the restaurant’s most coveted dishes.

Ingredients

For the pork belly:
500g pork belly
250ml kecap manis
50ml dark soy sauce 

For the pickled watermelon salad:
500g watermelon
500ml vinegar
250ml water
50g ginger
5g Thai chilli
100g palm sugar
10g Thai basil
10g Scallions

For the dressing:
200ml lime juice
50g palm sugar
100g ginger
Salt, to taste