• Recipe by Claire Ferrandi

    Asian pork chops with sweet and salty watermelon pickle

    Serves: 4
    Cooking Time: 45 mins

    Ingredients

    • Watermelon pickle
    • 225g sugar
    • 125ml (½ cup) white wine vinegar
    • 60ml (¼ cup) water
    • 4 whole cloves
    • 4 whole black peppercorns
    • 2 cinnamon sticks
    • 5ml (1 tsp) garam masala
    • pinch ground allspice
    • pinch ground ginger
    • 5ml (1 tsp) mustard seeds
    • 5ml (1 tsp) fennel seeds
    • 5ml (1 tsp) coriander seeds
    • 500g watermelon, peeled and cubed
    • Asian pork chops

    • 5ml (1 tsp) fresh ginger, peeled and minced
    • 1 garlic clove, peeled and minced
    • pinch dried chilli flakes
    • 60ml (¼ cup) sesame oil
    • 60ml (¼ cup) olive oil
    • juice of 1 lemon
    • 8 pork loin chops
    • salt and freshly ground black pepper, to taste
    • handful spring onion, finely sliced lengthways and soaked in ice water to curl, to serve
    • small handful fresh coriander, roughly chopped, to serve

    Instructions

    1

    For the pickle, place all of the ingredients, except the watermelon, in a medium pot and boil for 2 minutes before adding the watermelon cubes. Boil to soften the watermelon, 20 minutes. Remove from heat and allow to cool.

    2

    For the pork chops, combine all of the ingredients, except the chops. Heat a pan over medium-high heat and brush the chops with the oil mixture. Fry until just cooked through, 2 minutes on each side. Season well to taste.

    3

    Serve the chops with the watermelon pickle, spring-onion curls and a sprinkling of fresh coriander.

     

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