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Chinese barbecue pork with pickled watermelon rind

Australian Gourmet Traveller recipe for Chinese barbecue pork with pickled watermelon rind.

By Lisa Featherby
  • 15 mins preparation
  • 2 mins cooking plus cooling
  • Serves 4 - 6
  • Print
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.


  • 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


  • 1
    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.
  • 2
    Serve watermelon rind alongside Chinese barbecue pork, scattered with spring onions.
  • undefined: Lisa Featherby