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1
Toast the coriander and fennel seeds in a dry pan over medium heat, swirling and shaking them until they crackle lightly and release their aroma, about 3 minutes.
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2
Set aside.
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3
Combine the toasted seeds with the salt, sugar, garlic, chilies, shallots, peppercorns, daun salam, and 3 gallons water in a stockpot and bring to a boil over high heat. Reduce the heat and allow the brine to simmer for about 20 minutes. Remove the brine from the heat and let it come to room temperature, then refrigerate it. When it's completely cool, pour it over the belly and refrigerate, covered, for at least 24 and up to 48 hours.
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4
Preheat the oven to 225u00b0F. Cut a piece of parchment paper to fit your roasting pan.
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5
Remove the belly from the brine, rinse with cold water, and pat dry. Set aside.
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6
In the roasting pan straddling two burners over medium-high, heat the leaf lard until hot but not smoking. Add the onion, garlic, and shallots, and cook, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the stock to the pan and deglaze, scraping up any bits with a wooden spoon.
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7
When the stock comes to a boil, add the belly to the roasting pan and remove it from the heat. Top the pan with the parchment paper and cover with a tight lid or foil.
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8
Braise the belly in the oven until it is tender (when you press the tip of a pairing knife into it, there should be no resistance). Start checking it after 2. hours, though it could take up to 4 hours.
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9
Remove the pan from the oven and let it sit at room temperature for 30 minutes.
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10
Using two big spatulas or your hands, transfer the belly from the pan to a large plate or sheet tray and let it cool to room temperature. Strain the braising liquid and reserve for future use. The liquid can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
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11
Wrap the belly tightly in plastic wrap. Press it between two flat pans (such as sheet trays) and put a weight on the top (a few cans of tomatoes will do the trick). Refrigerate, pressed, for at least 12 hours and up to 2 days.
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12
After the belly has been cooked and pressed, it's ready for any of the following recipes or any other culinary purpose. It keeps in the fridge, wrapped tightly, for about 2 weeks or in the freezer for up to 6 months. To use frozen belly in a recipe, thaw it completely in the fridge first. Also, I like to cut my belly into portions prior to freezing so I don't have to thaw the whole megillah at once.
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13
Combine everything for the salad except the watermelon in a small saucepan. Add 1 cup water, bring the liquid to a boil over medium heat, and cook, stirring, until the sugar dissolves.
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14
Meanwhile, cut the rind from the watermelon flesh, reserving both the rind and the flesh. Use a sharp knife to pare away the outer, darker green skin, leaving the inner, whiter fleshy rind. Discard the darker green peel. Cut the white rind into 1/4-inch cubes and put them in a bowl. Strain the seasoned rice vinegar liquid over the diced rind. Let the mixture cool, then chill for at least 1 hour and up to 2 days.
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15
Cut the flesh of the watermelon into 1-inch pieces (discarding whatever seeds you can). Chill it until you're ready to use it.
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16
In a large, straight-sided saute pan or wok, heat 3 inches of lard to 375u00b0F (measured on a deep-frying thermometer).
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17
Toss the cubed pork belly in the flour and shake off any excess. Working in batches, fry the pork belly until very crisp and a deep golden brown, 6 to 7 minutes. Transfer the pork with a slotted spoon to a paper-towel-lined tray to drain and season with salt. return the fat to 375u00b0F between batches.
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18
Tear the mint and basil leaves. In a mixing bowl, toss the pickled watermelon rind and the chilled watermelon flesh with the sliced scallions, mint, and basil. Add just enough dressing to coat. Divide the pork among the plates. Top with the salad and garnish each dish with a sprinkle of sesame seeds. Serve immediately.
