Shredded pork tacos with watermelon-rind pickle
https://www.coop.co.uk/recipes/shredded-pork-tacos-with-watermelon-rind-pickle
Don't throw away that watermelon rind – turn it into a tangy pickle to enjoy with sandwiches and curry, or in these tasty pork tacos.
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 17g
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Ingredients
- 4 Co-op mini white and wheat tortilla wraps
- 300g leftover shredded roast pork
- 1 baby gem lettuce, shredded
- 1 red chilli, deseeded and sliced
- 1 tbsp chopped coriander
- 2 tbsp Co-op soured cream
- For the pickle:
- ½ watermelon
- 150g Fairtrade caster sugar
- 200ml Co-op white wine vinegar
- 1½ tsp chilli flakes
- 1 tbsp black peppercorns
- 1 tsp ground ginger
Method
- Start with the pickle: peel the hard green skin from the melon, then remove most of the red flesh, leaving a thin layer of rind (the flesh is great whizzed into a smoothie)
- Cut into 1-2cm cubes — you’ll need around 500g
- Put 500ml water in a pan with the sugar, vinegar, chilli flakes, peppercorns, ginger and seasoning
- Bring to the boil, then add the watermelon rind
- Bring back to the boil for 1 minute, then turn off the heat
- Allow the rind to cool in the liquid for 30 mins before transferring it to sterilised jars
- Top up with pickling liquid before sealing the jars shut. You’ll have about 1kg — it keeps in the fridge for up to 1 month
- To make the tacos, stuff the wraps with pork and lettuce, then top with pickle, chilli slices, coriander and a drizzle of soured cream to serve
