Vietnamese Pork Chops With Pickled Watermelon Recipes

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VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON



Vietnamese Pork Chops with Pickled Watermelon image

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Provided by Susan Spungen

Categories     Dinner     Buffet     Watermelon     Arugula     Summer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Pork Chops:
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons sugar
1/2 teaspoon Sriracha
4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
Salad:
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
Kosher salt
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
Freshly ground black pepper
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
1/2 cup Pickled Watermelon Rind , thinly sliced

Steps:

  • Pork Chops:
  • Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
  • Prepare grill for medium-high heat.
  • Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  • Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
  • Salad:
  • Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  • Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
  • Serve pork chops with watermelon salad topped with fried shallots.

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