Photo by Alex Lau
A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
Recipe information
Yield
Serves 4
Ingredients
4
(1/2-inch–thick) pork cutlets
Kosher salt
1
cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)
4
tablespoons fresh lime juice, divided
2
tablespoons olive oil
4
scallions, thinly sliced
1
red chile, thinly sliced
1
/4 cup chopped cilantro
2
tablespoons fish sauce
Crushed salted, roasted peanuts (for serving)
Need to make a substitution?
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, 2 Tbsp. lime juice, and oil. Seal bag and toss 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 remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.