I created the recipe myself, it is available on my site: http://www.alaalison.com.
I was inspired by the combination of pork belly/watermelon in a salad at Memphis Taproom, a Philly restaurant I love, and ran with the idea.
The fatty cut of pork belly, soaked in the sweet brine and braising liquid, is paired almost perfectly with the fresh watermelon and jicama. The jalapeño adds the perfect amount of heat to this recipe. - a la Alison —a la Alison
Test Kitchen Notes
In a world of taco overload (is such a thing possible?), a la Alison has come up with a unique perspective. We'll admit we were dubious about the allspice -- 3 whole tablespoons of it. But it turns out pork belly takes to the warm, sweet spice like a moth to a flame, and the zippy watermelon, jicama and jalapeno salsa is the perfect cool complement. The pork emerges from the braising liquid burnished and melting, both spicy and a little sweet (there is minced chili in the braise as well). The crunchy salsa builds on the heat (and the sweet) and provides a great textural contrast. And there's nothing wrong with forgoing the tortillas as we started to do at one point -- just spoon some of the salsa over the pork belly, and dig in. - A&M —The Editors