Instructions: Combine the salt, sugar, ginger, garlic, chili paste and scallions into a mixing bowl. Rub over the pork belly and marinate for up to 2 days. Remove the excess and pat dry. Sear in a pan over medium high heat until caramelized. Add the Korean beer, fish sauce and veal stock. Bring to a boil. Simmer, covered, for 3.5 hours until tender. Cool in the juices until just warm. Serve with watermelon, and watermelon fresno hot sauce.