Crispy Rillon & Pickled Watermelon Salad by Richard H. Turner

An absolute classic from HOG, a meaty tome by Chef that is packed with proper pork recipes from the snout to the squeak.

Try it for this coming Bank Holiday weekend, the weather is looking goood!

'Ah, the many uses of rillons - here paired with juicy watermelon to make a lovely summer salad. Do take the time to pickle the rind, as it helps offset the rich, fatty qualities of the meat.' - Richard H. Turner.

Ingredients - serves 4

400g watermelon

100ml cider vinegar

Herb stalks, from the garnish herbs

2 shallots, sliced

20ml honey

Maldon sea salt flakes and freshly ground black pepper

100ml water

30ml lime juice

400g Rillons (see recipe here)

Flour, for dusting

For the garnish

Lime wedges

3 spring onions, sliced

A handful of fresh parsley, mint and coriander

Method

To make the salad, cut the watermelon flesh into 2.5cm dice, discarding the seeds and reserving the rind. Refrigerate the flesh until ready to use. With a sharp knife, remove the outer green skin of the rind, reserving the white part. Dice the white rind into 1cm cubes and transfer to a heatproof bowl.

In a saucepan over a medium-high heat, combine the cider vinegar, herb stalks, shallots, honey 1 teaspoon salt and the water, then bring to the boil. Strain the liquid over the white watermelon rind and allow to cool, then chill for at least 1 hour. Add the lime juice and refrigerate until needed.

Lightly dust the Rillons with flour, shaking off the excess. Working in batches, fry in their own fat until dark golden brown and crispy - about 4 minutes. Transfer to a plate lined with kitchen paper and season with salt and pepper if necessary.

In a mixing bowl, toss the watermelon flesh with just enough of the pickling liquid to coat, then divide between 4 serving plates. Add a few cubes of pickled rind to each plate and top with the pork. Garnish with a lime wedge, spring onions and herb leaves and drizzle with extra pickling liquor.