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Watermelon Rind and Pork Stir Fry

You’ll never look at watermelon the same again after trying this recipe

I dare say, I have never met someone who doesn’t like watermelon.

It’s an iconic hot-weather fruit; best enjoyed outdoors, by the pool, on holiday – and once in our case, on the sidewalks of Rome to cool down and rehydrate during a truly sweltering summer day. In my view, the perfect slice of watermelon has come straight from the fridge and is at the point of ripeness when it is still crunchy but *just* starting to go floury, and is therefore both super-sweet and refreshing.

Why do we all love watermelon so much? Perhaps it’s the pleasure sinking one’s teeth into crisp crimson flesh to be met with a generous burst of juice. Or maybe it’s the fun of chomping into a big ol’ wedge and getting juice all over your cheeks. Whatever it is, there’s something pretty special about this tropical pink delight.

But there’s another part of the watermelon that we love too, the part that usually gets promptly tossed into the bin after the fleshy bit has been devoured. While the white rind is usually the endpoint of eating, it is actually a real gem worth keeping. The rind has long been used in Chinese recipes because when it is cooked, it has a lovely silky texture whilst still retaining an al dente bite.

When we were kids, Mum’s favourite way of using up the rinds was to add it to broths. Aside from being delicious, the rinds are full of nutritional goodness.

Today we’re sharing our recipe for a watermelon rind stir-fry, which is our favourite way to have it. Paired with simple seasonings, sliced pork and spring onions, stir-fried watermelon rind makes a terrifically easy, quick and economical mid-week meal.

Serves
4, with rice
Ingredients

300g watermelon rind, peeled and cut into 1cm pieces
300g pork shoulder, cut into 2cm long pieces
1 tsp salt
4 spring onions, sliced into 4cm lengths
2 tsp vegetable oil

for the marinade 
¼ tsp bicarbonate of soda
1 tsp cornflour
1 tsp light soy sauce
2 tsp diced ginger
1 diced garlic clove
2 tsp water
pinch of ground white pepper

for the sauce 
¼ tsp dark soy sauce
2 tsp light soy
1 tsp sugar
2 tbsp water
1 tsp cornflour

I dare say, I have never met someone who doesn’t like watermelon.

It’s an iconic hot-weather fruit; best enjoyed outdoors, by the pool, on holiday – and once in our case, on the sidewalks of Rome to cool down and rehydrate during a truly sweltering summer day. In my view, the perfect slice of watermelon has come straight from the fridge and is at the point of ripeness when it is still crunchy but *just* starting to go floury, and is therefore both super-sweet and refreshing.

Why do we all love watermelon so much? Perhaps it’s the pleasure sinking one’s teeth into crisp crimson flesh to be met with a generous burst of juice. Or maybe it’s the fun of chomping into a big ol’ wedge and getting juice all over your cheeks. Whatever it is, there’s something pretty special about this tropical pink delight.

But there’s another part of the watermelon that we love too, the part that usually gets promptly tossed into the bin after the fleshy bit has been devoured. While the white rind is usually the endpoint of eating, it is actually a real gem worth keeping. The rind has long been used in Chinese recipes because when it is cooked, it has a lovely silky texture whilst still retaining an al dente bite.

When we were kids, Mum’s favourite way of using up the rinds was to add it to broths. Aside from being delicious, the rinds are full of nutritional goodness.

Today we’re sharing our recipe for a watermelon rind stir-fry, which is our favourite way to have it. Paired with simple seasonings, sliced pork and spring onions, stir-fried watermelon rind makes a terrifically easy, quick and economical mid-week meal.

GET THE METHOD →

Stir together the sauce ingredients in a small bowl and set aside. Combine the marinade and the pork, cover and refrigerate 20 minutes.
Sprinkle the teaspoon of salt over the watermelon rinds, leave for 5 minutes, then rinse and squeeze out the excess moisture.
Heat half of the oil in the wok over a high heat. Add the watermelon rinds and 1 tbsp of water. Continue stir frying and adding water, 1 tbsp at a time, until the rinds have softened. This should take 4-5 minutes.
Set the rinds aside, then add the remaining oil to the wok on a high heat. Add the pork in a single layer, and allow it to form a golden crust before flipping. Stir fry for a further 2-3 minutes until the pork is cooked through, then return the rinds to the wok.
Turn the heat down to low, then add the sauce mixture and spring onions. Bring the heat back up to medium and keep stir frying until the sauce is thickened and glossy. Serve with steamed jasmine rice.
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  • Sophia Kusch

    Thank you for this recipe! Looks and sounds great! I will surely try it! You mentioned your mom putting it in broths, this reminds me that Winter Melon soup is one of my favorite soups growing up. Wonder if water melon can be a substitute for Winter melon soup?

    • Hi there Sophia! Ah yes, our mum made lots of winter melon soup too! I think that watermelon rind would be exactly the kind of substitution you could make for winter melon because it has the same silky mouthfeel after it has spent time in the broth. I think the rinds would just be slightly firmer than the winter melon. Hope that helps! xx

  • Leighann

    Very unusual….I’ve never thought about doing anything with the skin…do you think you will do a youtube of the receipt?? I know i would like to see this one….cheers for this idea.

  • Peter

    Stir fried melon find & pork sounds fab. 🍹🍹

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