Name: Crispy NZ Pork and watermelon salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram NZ Pork belly slice, 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

Crispy NZ Pork and watermelon salad

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

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

500 gram NZ Pork belly slice, 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

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

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

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

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

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

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

Woman's Weekly Food

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Ingredients

Method

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