Make a Pork-Watermelon Salad Before Summer Vanishes
If you didn’t get a chance to have watermelon — or even to grill — this summer, here is your last chance to check these off your to-do list.
People think of watermelon as the stuff of fruit salads, but it’s also great in savory dishes. In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced pepper and grilled pork (chicken works too).
See More: 10 New Ways to Use Leftover Bacon Grease
Make this the dish you remember your summer by.
1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
1/2 cup torn or small basil leaves
2 teaspoons nam pla (Asian fish sauce; ethnicfoodsco.com)
3/4 teaspoon whole coriander seeds, toasted and ground
Juice of 1 lime
8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
1 teaspoon extra-virgin olive oil
Coarse salt
1. Heat grill to high. Toss together water- melon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
2. Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
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