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Chinese barbecue pork with pickled watermelon rind

Instead of throwing away all that watermelon rind, put it to good use as a pickle. It retains a lovely crunch when pickled and makes the perfect accompaniment to Chinese roast meats, especially char siu. If you want to make the pickle ahead, it will last a good two weeks in the fridge.

You'll need

675 gm char siu pork, sliced To serve: thinly sliced spring onion   Pickled watermelon rind 125 gm caster sugar 400 gm watermelon rind, green skin removed, thinly sliced 80 ml (1/3 cup) rice vinegar 1 tbsp fish sauce 4 cloves 1 cinnamon quill 1 star anise


  • 01
  • For pickled watermelon rind, bring sugar and 100ml water to the simmer over medium heat, stirring to dissolve sugar. Combine watermelon rind, vinegar, fish sauce and spices in a bowl, add hot syrup, stir to combine, then set aside over a bowl of iced water to cool and pickle.
  • 02
  • Serve watermelon rind alongside Chinese barbecue pork, scattered with spring onions.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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