Caramelized Pork Belly with Grenadine-Compressed Watermelon

PREPARING

1. Marinate the Pork Belly: Mix water, salt, Garam Masala, and crushed cloves. Submerge the pork belly and refrigerate for 24 hours.
2. Cook the Pork Belly: Transfer the marinated pork belly to a pot with fresh water and simmer over low heat for 3 hours. Once cooked, remove it and place it in cold water for a few minutes to cool down.
3. Caramelize the Pork Belly: Cut the pork belly into thick cubes (about 3×3 cm). Heat a pan, add honey, and place the pork belly pieces in the pan. Fry until golden brown, then add beef broth and apple cider vinegar. Continue frying for a short while until well coated.
4. Prepare the Watermelon and Vegetables: Cut the watermelon into large cubes, place them in a bowl, and drizzle with grenadine syrup or raspberry juice. Let it sit for 10 minutes to absorb the flavor. Meanwhile, trim the green beans, slice the onion into thin strips, and cut the cherry tomatoes in half.
5. Sauté the Ingredients: Using the same pan as for the pork belly, sauté the watermelon, onion, green beans, and cherry tomatoes for 3-4 minutes until slightly softened. Add spinach leaves in the last minute of cooking.
6. Assemble and Serve: Arrange the pork belly, watermelon, and vegetables in a lunchbox. Sprinkle with onion powder and garnish with fresh cilantro sprigs.