1. Make pickled watermelon.
2. Peel the watermelon leaving the green inner rind intact. Cut the watermelon rind into 1-inch-thick slices.
3. Combine the vinegar, water, sugar, salt, star anise, and ginger in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the watermelon rind and boil for 1 minute, then carefully transfer to a container. Cool and then refrigerate.
4. Combine all ingredients for marinade and marinate pork belly for 2 hours.
5. Preheat smoker to 230 ℉.
6. Smoke belly for 2 hours. (Note: If you don’t have a smoker, go straight to the next step and braise in oven for 4 hours instead of 3)
7. Preheat oven to 275 ℉.
8. Remove from smoker and place in a roasting pan, fat side up. Add the marinade and add mixture to the bottom of the pan. Liquid should reach ¾ of the way up the pork belly or what I like to call “gatoring”. Cover pan with aluminum foil. Braise in oven for 3 hours.
9. Remove pork belly from pan and slice 1/2” thick and 3” long. In a hot pan or grill, sear the pork belly on both sides.
10. Combine in large bowl, combine garnishes and toss to mix. Set aside until ready to serve.

To serve: Place one piece of pork belly on each lettuce cup. Spoon chili glaze over each piece, and top with garnishes. Serve with a wedge of lime.