Cut the watermelon in half. Remove the fruit from the inside and set aside for another use. Peel the green outer skin off the watermelon and using a peeler peel the white rind into long strips.

In a medium pot over medium high heat combine the vinegar, water, agave, salt, and spices. Place the rind into the mix and bring to a boil for 30 seconds - 1 minute until the rind starts to soften just a bit.

Turn off heat and allow to cool at room temperature. Transfer to a jar and pour the sauce over the rind until it's covered. Refrigerate up to 1 week.

Combine all ingredients in a blender and pulse until smooth. Season with salt and pepper to your taste. If it's too thick, add just a bit of water to thin out the consistency.

Preheat oven to 425 degrees F. Slice the top layer of fat on the pork into a crisscross pattern making sure not to cut too deep into the meat. Season with salt and pepper and place on a wire rack on top of a baking sheet.

Bake at 425 for 30 minutes. Reduce heat to 325 and bake another 30 minutes.

If the fat still isn't crispy enough place it under your broiler for 5 minutes until golden and crispy.

Remove from oven and let sit for 15 minutes before slicing.

While the pork belly cooks, make the paleo tortillas according to this recipe.

Slice the pork belly into long strips. Place each slice of pork belly into a tortilla with a dollop of green onion sauce and a few slices of pickled watermelon.