SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/kombucha-glazed-pork-belly-with-pickled-watermelon-rind
Printed September 1, 2026
Printed September 1, 2026
Fermented & Funky
Kombucha-Glazed Pork Belly with Pickled Watermelon Rind
Kombucha's sweet-tart funk caramelizes into a shatteringly crisp glaze on fatty pork belly. Paired with pickled watermelon rind, this is fermentation flexing.
Ingredients
- 2 pounds pork belly, skin scored
- 2 cups ginger kombucha
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons apple cider vinegar
- 4 cloves garlic, smashed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon five-spice powder
- 2 cups pickled watermelon rind, diced
- Fresh cilantro for garnish
Preparation
Kombucha isn't just for sipping—its complex acidity and natural sweetness make it an incredible base for glazes and marinades. Here it tenderizes pork belly while building layers of caramelized, funky flavor.
Preparation
- Preheat oven to 300°F.
- Rub pork belly all over with salt and place in a roasting pan, skin-side up.
- Roast for 2 hours until tender.
- While pork roasts, make the glaze: Combine kombucha, soy sauce, brown sugar, vinegar, garlic, ginger, and five-spice in a saucepan.
- Simmer over medium heat for 20-25 minutes until reduced by half and syrupy.
- Strain out solids and set glaze aside.
- Remove pork from oven and increase temperature to 425°F.
- Brush pork liberally with kombucha glaze.
- Return to oven and roast for 15-20 minutes, basting every 5 minutes with more glaze.
- The skin should become dark, crispy, and lacquered.
- Let rest 10 minutes, then slice into thick pieces.
- Serve with pickled watermelon rind and fresh cilantro.
The pickled watermelon rind provides sweet-tart crunch that cuts through the rich pork. If you don't have homemade, look for it at Southern specialty stores or farmers markets.
