Crispy Sweet & Sour Pork Belly Recipe

Trim and season

Pat pork belly dry with paper towels. Score any remaining fat lightly in a crosshatch if desired. Rub with oil, then season evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Let rest uncovered in the refrigerator for at least 1 hour or up to overnight to dry the surface (this improves crisping).

Preheat smoker or oven

If using a smoker: preheat to 225°F (107°C) and add soaked applewood chips. If using an oven: preheat to 275°F (135°C) and place a shallow pan with a few soaked wood chips on the bottom rack for a hint of smoke (optional).

Low-and-slow cook

Place pork belly fat-side up on the smoker/oven rack. Smoke/roast until the internal temperature reaches 195°F to 205°F (90–96°C) and the meat is fork-tender, about 3 to 4 hours depending on thickness. Check at 3 hours; you want it tender but not collapsed.

Rest and crisp

Remove pork belly and let rest 15–20 minutes. Increase heat: if using smoker, increase to 375°F–400°F (190–205°C) or transfer to a hot oven or hot cast-iron skillet. Slice the pork belly into 3/4–1 inch pieces. Brush lightly with neutral oil and sear on a hot cast-iron pan or under a broiler for 3–5 minutes per side until edges are deeply caramelized and crisp. Alternatively, pan-fry slices over medium-high heat 3–4 minutes per side.

Make watermelon purée

Place 3 cups chunked watermelon in a blender and purée until smooth. Strain through a fine mesh sieve into a saucepan to remove pulp if you want a glossy glaze; press to extract about 1 to 1.25 cups juice.

Reduce and balance

In a small saucepan over medium heat, combine the watermelon juice, sugar, rice vinegar, soy sauce, rice wine (or sherry), sliced ginger, and smashed garlic. Bring to a simmer, then lower heat and simmer gently until reduced by ~50% and slightly syrupy, about 12–18 minutes. Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a pinch of salt if needed.

Thicken and finish

Mix cornstarch with cold water to make a slurry. Stir slurry into the simmering glaze a little at a time until it coats the back of a spoon — you likely need only the 1 tsp cornstarch. Remove ginger and garlic pieces. Off heat, stir in chopped cilantro if using. Keep warm for glazing pork.

Quick pickle

In a small bowl or jar, combine white wine vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve. Add sliced fennel and peppercorns, and optional lemon zest. Press fennel down so it's submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours. Drain before serving. Reserve a tablespoon of the pickle liquid to dampen if needed.

Prep grill or grill pan

Preheat a grill or grill pan to medium-high. Brush watermelon slices lightly with neutral oil to prevent sticking.

Grill and season

Grill watermelon 1–2 minutes per side until light grill marks appear and the flesh has slightly warmed and concentrated in flavor. Remove to a platter, sprinkle evenly with Tajín and squeeze a little lime over the pieces.

Glaze pork

Place seared pork belly pieces on a baking sheet or plate. Generously brush the hot pork with the warm watermelon agrodolce glaze on all sides. If you like a thicker coating, return glazed pieces to a 375°F (190°C) oven for 4–6 minutes to set the glaze.

Plate

If using rice, spoon a portion onto each plate. Arrange glazed pork belly slices on top. Add a few pieces of grilled Tajín watermelon alongside. Scatter pickled fennel over and around the pork for brightness. Garnish with microgreens or shaved scallion, reserved fennel fronds, and toasted sesame seeds. Serve extra agrodolce on the side for dipping and lime wedges with the watermelon.

Serve

Serve immediately while pork is warm and glaze is glossy. Leftovers: store components separately (pork, glaze, pickled fennel, watermelon) for up to 3 days; reheat pork briefly in a hot skillet and re-glaze.