Pork with Watermelon

1 min read

Pork with Watermelon

serves 2

This dish dispels heat. It also alleviates thirst, dryness in the throat,headache, and dehydration caused by summer heat or sunstroke.

1 egg white, beaten

1 tablespoon (15 grams) cornstarch

½ teaspoon (2.5 grams) salt, plus a pinch

3½ ounces (100 grams) pork, shredded

½ pound (250 grams) watermelon rind

2 teaspoons (10 milliliters) sesame oil

2 tablespoons (30 milliliters) cooking oil

1 tablespoon (15 milliliters) water

Mix the egg white and the cornstarch in a medium bowl. Add the ½ teaspoon (2.5 grams) of salt. Place the pork in the bowl with the egg white–cornstarch mixture, stir to coat, and let marinate for 5 minutes. Wash the watermelon rind thoroughly and remove all but the thick external green shell. Shred the rind. Place the rind in a bowl, sprinkle a pinch of salt over it, then leave to rest for about 5 minutes. After 5 minutes, drain off the water. Add 1 teaspoon (5 milliliters) of sesame oil. Heat the cooking oil in a wok or frying pan. Add the marinated shredded pork and stir for 3 minutes. Remove, place on a clean plate, and set aside. Pour the tablespoon (15 milliliters) of water into the pan and place over medium-high heat. Bring the water to a boil, then add the pork and the watermelon rind. Stir for 2 minutes. Sprinkle the remaining teaspoon (5 milliliters) of sesame oil over the dish, remove from heat, and serve.