An Unexpected Flavor Bomb from Jacq from Jersey

Looking to shake up your next dinner party or surprise your guests with something truly unexpected? Let me introduce you to my crispy pork belly with watermelon, pop rocks, and a balsamic glaze. It’s sweet, savory, salty, tangy—and just a little bit explosive! 💥

I adapted the pork belly method from airfrytime.com, which gives me the crispiest skin every single time. The rest of the recipe? That’s pure Jacq from Jersey creativity—Low Country flair meets playful foodie fun.

This dish is a showstopper. Perfect for summer gatherings or whenever you want to treat yourself to something bold, delicious, and unforgettable.

🛒 Ingredients

For the Crispy Pork Belly:

• 3 – 4 lbs pork belly
• 1 tsp salt
• 1 tsp paprika (generous)
• ½ tsp ground cumin
• 1 tsp turbinado or brown sugar
• ½ tsp black pepper
• ½ tsp garlic powder
• 1–2 tbsp rice vinegar (depending on the size of your pork belly)
• 1 tbsp extra-virgin olive oil

For the Watermelon:

• 1 small watermelon, cubed
• ¼–½ cup balsamic vinegar
• ¼ cup cane or turbinado sugar
• 1–2 packs of Pop Rocks candy (I used strawberry for contrast)
• Toothpicks

🔪 Instructions

Step 1: Prep the Pork Belly

1. Place the pork belly skin-side down on a cutting board.
2. Using a sharp knife, cut about ½-inch deep into the meat in both directions to make a crosshatch of 2×2″ squares. Do not cut through the skin.
3. Mix all the spices together in a small bowl.
4. Generously sprinkle the spice mix over the meat, rubbing it into all the grooves.

Step 2: Make the Foil Box

1. Take a large piece of foil and fold it in half.
2. Fold up all four edges to form a sturdy box.
3. Place the pork belly meat side down into the foil box.
4. Brush the top (skin side) of the pork belly with rice vinegar.

Step 3: Roast the Pork Belly

1. Place the foil box on a cookie sheet or tray.
2. Preheat your convection oven or air fryer to 200°F (93°C).
3. Cook for 30 minutes to dry out the skin.
4. Remove and sprinkle salt over the skin, then brush with olive oil.
5. Increase the oven or air fryer temp to 380°F (193°C) and cook for 50 minutes, or until the skin is crispy and golden.

Step 4: Rest and Slice

1. Remove from the oven and let it rest for 5–10 minutes.
2. Turn pork belly meat side up and slice along the grooves you made earlier. If you want a crispy skin, keep the skin side up.

Tip: To keep that skin ultra crispy, don’t let it sit skin-side down.

🍉 Assemble the Bites

1. Cube the watermelon and set aside.
2. In a small saucepan, combine balsamic vinegar and cane/turbinado sugar. Simmer over medium heat until thickened into a glaze.
3. Skewer one cube of watermelon and a slice of pork belly together using a toothpick.
4. Drizzle with balsamic glaze and sprinkle Pop Rocks over the top just before serving.

🎉 Why You’ll Love This Dish

This recipe is so much fun. I had a blast creating it! The juicy sweetness of the watermelon paired with the salty, crispy pork belly is already a match made in heaven. But then you add the tangy balsamic glaze and the surprise of Pop Rocks crackling in your mouth? It’s a flavor and texture explosion you’ll be talking about long after the last bite.

Give this recipe a try, and let me know what you think!
📺 Don’t forget to check out the video on my YouTube channel Jacq from Jersey and hit that subscribe button while you’re there.

🧨 Let’s Connect!

Tag me if you try this dish — I’d love to see your creations! Get creative with color!
📸 Instagram: @JacqFromJersey OR @jacqsrox

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YouTube: Jacq From Jersey

📩 Questions or feedback? Drop them in the comments!

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