Philippine Grilled Watermelon and Pork Belly Salad

Pork Belly:

• ½ cup sugar
• 1 cup watermelon juice
• 6 tablespoons rice vinegar
• 3 tablespoons dark soy sauce
• 3 tablespoons fish sauce
• 1 ea. lime, juice of
• 3 pounds pork belly, raw, uncured, skin removed

Watermelon Rind Relish

• 1 ½ pounds watermelon rind, peeled, cut into ¼ dice
• 6 tablespoons light brown sugar
• 1 cup rice wine vinegar
• ½ cup lime juice
• 6 ea. cilantro stems, cut into ¼" pieces
• 2 ea. garlic cloves, peeled and minced
• 1 teaspoon ginger, minced
• 1 teaspoon salt

Watermelon Adobo Dressing:

• ½ cup watermelon, pureed
• 2 tablespoons fish sauce
• ½ cup rice wine vinegar
• 1 tablespoon light brown sugar
• 2 teaspoons salt

Salad:

• 8 ea. red watermelon, 3" x 3" square pieces, cut about 1" thick
• 8 ea. yellow watermelon, 3" x 3" square pieces, cut about 1" thick
• ¼ cup peanut oil
• 3 ea. green onions, trimmed and sliced
• 3 ea. shallots, thinly sliced
• 2 ea. thai chilies, thinly sliced
• 2 ea. kaffir lime leaves, julienne
• 1 ea. ginger, 2" piece, peeled and minced
• 1 cup cilantro leaves, torn
• 1 cup thai basil leaves, torn
• 2 teaspoons sesame oil
• 8 cups peanut oil, for frying
• 1 ½ cups all-purpose flour
• Salt as needed
• Ground black pepper as needed