Alex Lau
A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
Recipe information
Yield
4 Servings
Ingredients
4 ½-inch-thick pork cutlets
Kosher salt
1 cup coarsely grated cantaloupe
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 scallions, thinly sliced
1 red chile, thinly sliced
2 cups thinly sliced cantaloupe
¼ cup chopped cilantro
2 tablespoons fish sauce
2 tablespoons fresh lime juice
Crushed salted, roasted peanuts (for serving)
Preparation
Step 1
Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, lime juice, and oil. Seal bag and toss cantaloupe to coat; chill 1 hour.
Step 2
Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
Step 3
Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and lime juice. Arrange salad over pork; top with peanuts.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 75 Carbohydrates (g) 17 Dietary Fiber (g) 3 Total Sugars (g) 11 Protein (g) 29 Sodium (mg) 870
