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1/2 MEDIUM-SIZED WATERMELON (CHILLED, RIND REMOVED, AND CUT INTO BITE-SIZED CUBES)
4 SCALLIONS (SLICED)
1 LARGE RED CHILE (SEEDED AND SLICED)
11/2– INCH PIECE OF FRESH GINGER (CUT INTO FINE MATCHSTICKS)
3 TABLESPOONS SESAME OIL
2 TABLESPOONS SOY SAUCE
JUICE OF 1 LIME (PLUS EXTRA TO SERVE)
2 TO 3 TEASPOONS BLACK OR TOASTED WHITE SESAME SEEDS
3 TABLESPOONS COARSELY CHOPPED CILANTRO

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Start by marinating the pork: Put the garlic and ginger on a baking sheet or in a shallow bowl that will fit the pork belly lying flat and snuggly. Add the five-spice, soy sauce, honey, and vinegar and mix to combine. Lay the pork on the pan or in the bowl, skin-side up, cover with plastic wrap, and let marinate overnight in the fridge.
The next day, line a roasting pan with a double thickness of foil and sit a roasting or wire rack on top. Remove the pork from the marinade, lay on top of the rack, skin-side up, and leave for an hour at room temperature to dry the skin.
Preheat the oven to 425ºF. Sprinkle the pork skin lightly with sea salt and roast for 20 minutes on the middle rack of the oven.
Reduce the temperature to 350ºF and cook the pork for another hour until the skin has crisped and the meat is cooked through. Meanwhile, for the salad, put the prepared watermelon, scallions, chile, and ginger into a bowl and use your hands to very gently mix.
Combine the sesame oil, soy sauce, and lime juice in a cup, but don’t pour over the salad until just before serving, otherwise the watermelon will become soggy.
Once the pork is cooked, let it rest for 10 minutes and then cut into small bite-sized pieces. Pour the dressing over the salad and divide between serving plates.
Arrange the pork on top, scatter with the sesame seeds and cilantro, and serve immediately with extra lime on the side.