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Roast pork with Thai watermelon salad
Roast pork with Thai watermelon salad
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Prep Time:
725 minutes
Cook Time:
180 minutes
Total Time:
905 minutes
Oven-roasted tender pork leg with crispy skin served with tangy watermelon, ginger, fish sauce, and lime dressing for a refreshing South-East Asian flair.
Ingredients:
  • 1 Pork Leg Roast (about 3kg), rind on and bone in
  • 9.60 gm sea salt (flakes preferred)
  • 80ml lime juice
  • 80ml rice wine vinegar
  • 55g caster sugar
  • 48.80 gm fish sauce
  • 20g ginger, peeled, very finely chopped
  • 1/2 red onion, thinly sliced
  • 1.5kg watermelon, rind removed, flesh cut into 5mm-thick triangular slices
  • 125.00 ml fresh small basil leaves
  • 125.00 ml fresh small mint leaves
Instructions:
  • The night before cooking, score the pork rind deeply with a sharp knife, making sure to cut through the rind and fat without cutting into the meat. Refrigerate uncovered for at least 12 hours, or up to 2 days. Allow the pork to sit at room temperature for 1 hour before cooking.
  • Preheat your oven to 250C (230C fan-forced). Massage sea salt into the scored rind of the pork. Season the cut side of the pork with salt and place it cut-side down on a rack in a roasting pan.
  • Roast the pork at a high temperature until the rind is crisp and golden. Then, slow roast it until the internal temperature reaches 65°C. Let it rest on a carving board for 20 mins before serving.
  • Prepare the watermelon salad dressing by combining lime juice, vinegar, sugar, fish sauce, and ginger in a medium bowl. Add the onion, stir well, and let it sit at room temperature for 20 minutes to allow the flavors to meld and the onion to soften.
  • In a large shallow bowl, delicately coat the watermelon with dressing by gently turning it. Sprinkle with basil and mint for a refreshing touch.
  • Cut the crackling from the pork using a sharp knife, then thinly slice the pork and arrange it with the crackling on a platter. Serve with refreshing watermelon salad.

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