Recipe

Crispy pork and watermelon salad

The sweet-savoury combination of five-spice pork and watermelon is unbeatable in this Asian-inspired salad recipe

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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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.