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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
  • Serves 4 - 6
  • 15 mins preparation
  • 2 mins cooking plus cooling
Chinese barbecue pork with pickled watermelon rind
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.

Ingredients

  • 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

Method

Main
  • 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.
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  • Author: Lisa Featherby