Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub salt and black pepper all over the pork belly. Place the pork belly on a roasting rack in a baking dish and drizzle with olive oil. Roast for 2.5 to 3 hours until the skin is crispy and the meat is tender.

Crisp the Skin

Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes until the skin is crackling and golden brown. Remove from the oven and let it rest for 15 minutes before slicing.

Preparing Compressed Watermelon

Compress the Watermelon

Cut the watermelon into cubes and place in a vacuum seal bag or a container with a lid. Add lemon juice and mint leaves. Seal the bag or cover the container tightly and refrigerate for 1-2 hours to allow flavors to meld and the watermelon to compress.

Preparing Pickled Ginger Slaw

Prepare the Slaw

In a large bowl, combine shredded cabbage, carrots, and pickled ginger. In a separate small bowl, whisk together rice vinegar, sugar, and sesame oil until sugar is dissolved. Pour the dressing over the slaw and toss to combine. Let it sit for 15 minutes before serving.