Crispy pork and watermelon salad

ingredients

• • 500 gram pork rashers, cut into 3cm cubes
  • 2 tablespoon rice flour
  • 1 tablespoon Chinese five-spice
  • vegetable oil for shallow-frying
  • 500 gram seedless watermelon, cut into chunks
  • 250 gram dried rice vermicelli noodles, soaked
  • 1 Lebanese cucumber, thinly sliced
  • 1/3 bunch mint
  • 1/3 bunch coriander
  • 1 red onion, thinly sliced
  • 2 teaspoon sesame oil
  • sliced red chilli to serve

• Vietnamese salad dressing

  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 2 tablespoon white sugar
  • 1/2 cup water
  • 2 garlic cloves, finely chopped
  • 1 red birdseye chilli, finely chopped
  • 2 tablespoon lime juice

method

• • 1

    Toss pork pieces in combined flour and five-spice to coat well.

  • 2

    In a medium frying pan, heat oil on high until hot. Cook pork in three batches for 3-4 minutes each until golden. Drain on a paper towel.

  • 3

    Combine dressing ingredients in a jar and shake well to combine.

  • 4

    In a large bowl, toss watermelon, noodles, cucumber, mint, coriander, onion, dressing and sesame oil.

  • 5

    Divide salad between serving plates and top with pork. Serve sprinkled with chilli and accompany with extra dressing.

notes

-Toasted cashews or peanuts make a great topping for added crunch.