Start by heating neutral oil in a saucepan. Add the rock sugar and stir until completely dissolved. Introduce the pork belly, cooking until it's caramelized and infused with flavor.

In a Dutch oven, layer the sliced scallions and ginger at the bottom. Place the seem golden pork belly on top and pour in the Shaoxing wine, tamari, and Nespresso.

Bring the mixture to a gentle boil, then reduce the heat to simmer for 90 minutes. After that, flip the pork belly and let it simmer for another 90 minutes until tender.

Once cooked, move the pork belly to a sheet tray. Using another tray or weight, press it down, wrap tightly in plastic wrap, and refrigerate overnight to set.

Combine watermelon rind in a brine of sugar, salt, and Champagne vinegar. Let it soak overnight for a tangy, flavorful addition.

In a blender, combine lemon juice, sliced garlic, and then gradually pour in oil while blending until creamy. Fold in the minced mint leaves and a pinch of salt.

Sauté shallots in butter until soft. Add watermelon juice and simmer until the mixture thickens.

Remove the pork belly from the fridge, dredge in rice flour, and deep fry until crispy and golden brown. Drain on paper towels.

To serve, slice the crispy pork belly and arrange it alongside dressed watermelon, garnished with pickles and a drizzle of mint Toum.