Melon Patch Recipe

Prep and Brown

Pat pork belly dry and season evenly with kosher salt and freshly ground black pepper. Heat neutral oil in a heavy ovenproof pot or deep skillet over medium-high heat until shimmering. Add pork belly, fat side down first, and brown on all sides, about 3–4 minutes per side, until golden. Remove and set aside.

Aromatics and Braise Liquid

Reduce heat to medium. Add sliced ginger, smashed garlic, and scallion whites to the pot and sauté 60–90 seconds until fragrant, stirring so they don't burn. Pour in soy sauce, mirin, light brown sugar, water and rice vinegar; stir to combine and dissolve sugar. Bring the liquid to a gentle simmer.

Braise

Return the browned pork belly to the pot, fat side up, so the liquid reaches about halfway up the meat. Cover the pot with a tight-fitting lid. Either transfer to a 300°F (150°C) oven or keep on the stovetop at the lowest simmer. Braise until very tender, about 2 to 2¼ hours, turning the pork once halfway through.

Reduce Glaze

When pork is tender, remove it to a cutting board and tent with foil. Place the pot with braising liquid over medium-high heat and reduce until slightly syrupy, about 6–8 minutes. Taste and adjust seasoning — if too salty, add 1–2 tsp water or a splash more rice vinegar. If you prefer a thicker glaze, reduce further.

Slice Pork

Once pork is cool enough to handle, slice into 1/3-inch thick pieces. Return slices to the reduced glaze and spoon the sauce over them to coat. Keep warm while preparing watermelon and garnishes.

Prep Watermelon

Cut seedless watermelon into 1/2-inch dice or use a melon baller for small spheres until you have about 1 cup. Place in a bowl.

Dress Watermelon

Add lime juice, sea salt, black pepper, and toasted sesame seeds to the watermelon. Gently toss to combine and let rest 5 minutes so flavors meld.

Finish Scallions & Herbs

Thinly slice scallion green tops on the bias. Chop cilantro if using. Combine sliced scallions and cilantro with the dressed watermelon just before plating so greens stay bright.

Assemble Bites

If using baguette slices, toast until lightly crisp. Arrange warm pork belly slices on the toasts or buns. Spoon a small mound (about 1–2 tbsp) of dressed watermelon next to or atop each pork slice.

Garnish

Scatter additional thin scallion slices, microgreens or mizuna, and a few cilantro leaves over the top. Drizzle a little of the reserved braising glaze over the pork and, if desired, finish with a drop of chili oil for heat.

Serve

Serve immediately while pork is warm and watermelon is cool for a contrast of temperatures and textures. Offer extra glaze on the side for happy hour guests to add as desired.