Stir-Fried Pork with Pickled Watermelon Rind

Stir Fry Pork with Pickled Watermelon Rind

Today I’m going to show you a new recipe that I’ve discovered just by using my imagination. You can too!

The other day I made pickle watermelon rind  (recipe coming soon) for the very first time after buying this huge watermelon from Costco. Took a bite after it pickled and while eating dinner we discuss about what we can do with pickled watermelon rind beside having it with grilled meat. I’ve done stir-fry using pickled mustard greens before so why not try it out with pickled watermelon rind? The only meat I had available this week was pork. The next day, I test out my Stir Fry Pork with Pickled Watermelon Rind ឆាសាច់ជ្រូកនឹងជ្រក់សំបកឪឡឹក (Cha Sach Jrook & Jruk Sombork Owluk) and the result? It was DELICIOUS! The pickled watermelon rind was NOT SOGGY so it still has that crunch when you bite into it plus the sour taste from pickling. This dish was made possible by combining the ingredients and techniques I’ve learned from making other dishes.

Ingredients

Ingredients
1 cup pickled watermelon rind
pork, thinly sliced
2 stalks green onion, cut into 1 inch pieces
2 cloves garlic, minced
4-5 dried red chilies
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon oyster sauce
1 tablespoon oil

Marinade
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon Shaoxing Chinese wine
1 tablespoon sugar

Method:
Combine marinade and add to sliced pork. Allow to marinade for about 20 minutes.

In a pan/wok heat the oil until hot then toss in minced garlic and dried red chilies.  Cook for a couple sec until garlic starts to brown. Do not allow it to burn. Toss in the marinaded pork and continue to stir until the pork is all cooked.

Add the remainder ingredients followed by the pickled watermelon rind. Stir to combine.  You are just trying to bring the pickled watermelon rind to the same temperature as the rest because technically you can eat pickled watermelon as is.  Just when you are about to turn the heat off, add the green onions and stir once more.  Serve with hot steamy rice. YUM!