Skip to main content
Coles

Roast pork with Thai watermelon salad

Skip to IngredientsSkip to Method

This Roast pork with Thai watermelon salad is the ultimate mix of fruity and savoury. Give this fresh dish a go this week.

  • Serves8
  • Cook time3 hour
  • Prep time25 minutes, (+ 12 hours drying time)
Roast pork with Thai watermelon salad

Ingredients

  • 1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
  • 1 tbs sea salt (flakes preferred)
  • ⅓ cup (80ml) fresh lime juice
  • ⅓ cup (80ml) rice wine vinegar
  • ¼ cup (55g) caster sugar
  • 2 tbs fish sauce
  • 20g ginger, peeled, very finely chopped
  • ½ red onion, thinly sliced
  • 1.5kg watermelon, rind removed, flesh cut into 5mm-thick triangular slices
  • ½ cup fresh small basil leaves
  • ½ cup fresh small mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To prepare pork, at least one night before cooking, using a sharp knife or box cutter, deepen scoring on rind and extend existing scoring so that all of rind is scored. Be sure to cut all the way through rind and fat until you reach meat (do not cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
  2. Step 2

    Preheat oven to 250°C (230°C fan-forced). Rub sea salt into scored rind. Season cut-side of pork with salt and place pork, cut-side down, on a rack set in a roasting pan.
  3. Step 3

    Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160°C (140°C fan-forced) and roast for 2½ hours or until an instant-read thermometer inserted into centre of pork registers 65°C. Transfer pork to a carving board to rest for 20 mins.
  4. Step 4

    Meanwhile, to make watermelon salad, in a medium bowl, whisk lime juice, vinegar, sugar, fish sauce and ginger. Stir in onion and set aside at room temperature for 20 mins to soften onion.
  5. Step 5

    Place watermelon in a large shallow bowl. Spoon dressing over watermelon and turn gently to coat. Sprinkle with basil and mint.
  6. Step 6

    Using a sharp knife, cut crackling from pork. Thinly slice pork and arrange with crackling on another platter. Serve alongside the Thai watermelon salad.

    Roast pork with Thai watermelon salad

    Roast pork with Thai watermelon salad
    • Serves8
    • Cook time3 hour
    • Prep time25 minutes, (+ 12 hours drying time)
    Ingredients
    • 1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
    • 1 tbs sea salt (flakes preferred)
    • ⅓ cup (80ml) fresh lime juice
    • ⅓ cup (80ml) rice wine vinegar
    • ¼ cup (55g) caster sugar
    • 2 tbs fish sauce
    • 20g ginger, peeled, very finely chopped
    • ½ red onion, thinly sliced
    • 1.5kg watermelon, rind removed, flesh cut into 5mm-thick triangular slices
    • ½ cup fresh small basil leaves
    • ½ cup fresh small mint leaves
      Description

      This Roast pork with Thai watermelon salad is the ultimate mix of fruity and savoury. Give this fresh dish a go this week.

      Method
      1. Step 1

        To prepare pork, at least one night before cooking, using a sharp knife or box cutter, deepen scoring on rind and extend existing scoring so that all of rind is scored. Be sure to cut all the way through rind and fat until you reach meat (do not cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
      2. Step 2

        Preheat oven to 250°C (230°C fan-forced). Rub sea salt into scored rind. Season cut-side of pork with salt and place pork, cut-side down, on a rack set in a roasting pan.
      3. Step 3

        Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160°C (140°C fan-forced) and roast for 2½ hours or until an instant-read thermometer inserted into centre of pork registers 65°C. Transfer pork to a carving board to rest for 20 mins.
      4. Step 4

        Meanwhile, to make watermelon salad, in a medium bowl, whisk lime juice, vinegar, sugar, fish sauce and ginger. Stir in onion and set aside at room temperature for 20 mins to soften onion.
      5. Step 5

        Place watermelon in a large shallow bowl. Spoon dressing over watermelon and turn gently to coat. Sprinkle with basil and mint.
      6. Step 6

        Using a sharp knife, cut crackling from pork. Thinly slice pork and arrange with crackling on another platter. Serve alongside the Thai watermelon salad.