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
- 1For 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.
- 2Serve watermelon rind alongside Chinese barbecue pork, scattered with spring onions.
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