Crispy Pork Belly* Recipe

Prepare rind: Remove green outer skin from watermelon and the pink flesh, leaving the firm white rind. Cut rind into 1/2" thick strips or bite-sized matchsticks until you have about 2 cups.

Make brine: In a small saucepan combine rice vinegar, 1/2 cup water, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1 teaspoon whole peppercorns and 1/4 tsp red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and stir in lime zest if using.

Pickle: Place rind strips in a clean jar or bowl. Pour hot brine over the rinds to fully cover. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight. Will keep in the fridge for up to 2 weeks.

Prepare scallions: Trim roots and dark ends from 4 scallions. Roughly chop the white and green parts; reserve about 1 tablespoon green part for garnish if desired.

Make emulsified aioli (by hand or blender): If using a blender or food processor, combine 2 egg yolks, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1 teaspoon cold water and minced garlic. Pulse to combine. With the motor running on low, drizzle in the 3 tbs neutral oil in a slow steady stream, then drizzle in the 3 tbs olive oil until thick and emulsified. If the aioli becomes too thick, add a few drops of water to adjust. If making by hand, whisk yolks, mustard, lemon and water, then slowly whisk in oils until emulsified.

Finish: Stir or pulse the chopped scallions into the aioli. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to taste. Taste and adjust lemon, salt or pepper. Refrigerate until ready to use (up to 24 hours).

Score and season

Preheat oven to 300°F (150°C). Pat the pork belly very dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern, cutting only through the skin and not into the meat (about 1/8" deep). Rub 2 tablespoons kosher salt, 1 teaspoon sugar and 1 teaspoon freshly ground black pepper evenly over the skin and meat. Let rest uncovered in the fridge for 30 minutes to 2 hours to dry the skin (longer improves crisping).

Roast low and slow

Place the pork belly skin-side up in a roasting pan or rimmed baking sheet on a wire rack. Add 1 cup water to the pan (not over the skin) to keep the meat moist. Roast in the preheated oven at 300°F for 90 minutes to 2 hours, until the meat is very tender when pierced with a skewer.

Crisp the skin

Increase oven temperature to 450°F (230°C) or turn the broiler to high. Brush the skin lightly with 2 tablespoons vegetable oil to help blistering. Return the pork belly to the oven and roast for 15–25 minutes under direct high heat, watching closely, until the skin is puffed, blistered and deeply crispy. If broiling, move the rack to 6–8 inches from heat and broil 4–8 minutes, rotating if necessary to avoid burning.

Rest and slice

Remove pork belly from oven and let rest 10 minutes. Sprinkle flaky sea salt and a little freshly ground black pepper over the crispy skin. Using a sharp knife, slice into 1/2" pieces or desired portions, cutting through crisp skin cleanly so slices hold together.

Plate: Arrange 3–4 slices of crispy pork belly per serving on a warm plate. Add a dollop (about 1 tablespoon) of green onion aioli beside the pork, and a small pile (about 2 tablespoons) of pickled watermelon rind.

Garnish: Scatter reserved sliced green onion or microgreens over the pork, and finish with a light sprinkle of flaky sea salt and a touch of black pepper.

Serve: Serve immediately while the pork skin is hot and crispy, with extra aioli and pickles on the side.