Ingredients

  • 1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • Kosher salt
  • 4 tablespoons fresh lime juice, divided
  • 2 tablespoons olive oil
  • 4 (1/2-inch–thick) pork cutlets
  • 1 red chile, thinly sliced
  • Crushed salted, roasted peanuts (for serving)
  • 4 scallions, thinly sliced

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Prick pork cutlets all over with a fork; season with salt.
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Step 2

  • Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
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  • EQUIPMENT:
  • Length: 60 minutes

Step 3

  • Prepare a grill for medium-high heat.
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Step 4

  • Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
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  • EQUIPMENT:
  • Length: 4 minutes

Step 5

  • Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.
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