Sticky Pork Watermelon Pickle And Herb Salad Recipes

PORK AND WATERMELON SALAD

Steps:

• Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart. Place pork belly in non-reactive dish. Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly. Chill for 24 to 48 hours, turning several times.
• Preheat oven to 275 degrees. Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water. Liquid should come halfway up the pork; if not, add more water or use smaller pan. Cover pan with foil. Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours. Remove pork from liquid and let cool. Leaving skin on, slice belly into 1-inch chunks.
• To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds). Reserve rind. Refrigerate flesh until ready to use. With sharp knife, remove outer green skin of rind, reserving white part. Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.
• In a saucepan over medium-high heat, combine rice wine vinegar, shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup water, and bring to boil. Cook until sugar dissolves. Strain liquid over white rind. Let cool, then chill for at least 1 hour or as long as 2 days.
• To make dressing, roughly crush palm sugar using a mortar and pestle or place in a plastic bag and crush with a hammer or heavy can. In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
• In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees. Lightly dust pork belly cubes with flour, shaking off excess. Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate. Season with salt, if necessary.
• In a mixing bowl, toss the watermelon flesh with just enough dressing to coat. Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind. Drizzle additional dressing around plate. Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.

VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON

Steps:

• Pork Chops:
• Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
• Prepare grill for medium-high heat.
• Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
• Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
• Salad:
• Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
• Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
• Serve pork chops with watermelon salad topped with fried shallots.

WATERMELON SALAD WITH FRESH HERBS RECIPE BY TASTY

Steps:

• Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
• Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
• In a medium pot over high heat, bring the balsamic vinegar to a boil and reduce until roughly ¼ cup (60 ml) remains and the vinegar has thickened significantly, about 10 minutes. Remove the pot from the heat and set aside to cool.
• Arrange the watermelon cubes on a plate or place in a large bowl.
• Arrange the red onion, mint leaves, drops of balsamic reduction, basil, and thyme decoratively over the watermelon. Or, if using a bowl, toss the watermelon, onion, and herbs together, then drizzle with balsamic reduction.
• Enjoy!

WATERMELON SALAD ON A STICK

Steps:

• Thread 1 watermelon cube, 1 feta cheese cube, and 1 mint leaf onto a toothpick. Repeat with remaining toothpicks.

WATERMELON PICKLE SALAD

Steps:

• Dissolve the Jello and salt in the boiling water.
• Add the watermelon pickle juice, cold water and lemon juice.
• Chill until slightly congealed.
• Fold in the watermelon pickles, celery, bell pepper and pimiento.
• Pour into a mold and chill until firm.
• NOTE: Grease your mold slightly with mayonnaise or salad dressing for easier removal of the Jello.

MINCED PORK AND WATERMELON LETTUCE WRAPS

Steps:

• Heat the vegetable oil in a heavy, non-stick skillet over high heat. Cook and stir the garlic, ginger, and onion in the hot oil until fragrant, about 1 minute; add the ground pork to the mixture and cook until completely browned, 7 to 10 minutes. Drain any excess liquid from the skillet.
• Reduce the heat to medium. Add the carrot and celery to the pork mixture; cook and stir until the carrot and celery begin to soften, 2 to 3 minutes. Stir the soy sauce and green onions into the mixture; remove the skillet from the heat and add the hoisin sauce and pine nuts. Stir the mixture until evenly mixed. Fold the watermelon into the mixture.
• Spoon the pork mixture into the middle of the lettuce leaves; wrap the lettuce around the filling to serve.

STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMASHED PEANUTS

Steps:

• Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
• Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

STICKY PORK, WATERMELON PICKLE AND HERB SALAD

Steps:

• 1 For watermelon pickle, place half the watermelon in a heatproof bowl. Combine rice vinegar, fish sauce, palm sugar and shallot in a saucepan, season to taste with freshly ground white pepper and stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, pour over watermelon in bowl and stand for 5 minutes. Remove watermelon from pickling liquid with a slotted spoon, transfer to a bowl. Add lime juice to pickling liquid and set aside separately in refrigerator. 2 Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add shallot, garlic and chilli and stir frequently until shallot is golden and starting to crisp (2-3 minutes). Add pork and stir occasionally with a wooden spoon to break up clumps until brown (3-5 minutes). Add kecap manis, soy sauce and sugar and cook until sticky and sauce is reduced to a glaze (1-2 minutes). Season to taste with sea salt, freshly ground white pepper and rice vinegar, then scatter over a large serving plate. 3 Combine herbs, drained green onion, reserved watermelon pickle and remaining watermelon in a bowl. Drizzle with a little pickling liquid, toss lightly to combine, scatter over pork and serve immediately.

GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD

Steps:

• Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
• Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.