Buffet Vietnamese Pork Chops with Pickled Watermelon

This dish buffet is a bold blend of salty, sweet, and acidic additives. Crunchy slabs of melon and sharp veggies hold it fresh; meaty chops provide depth.

 Buffet Vietnamese Pork Chops with Pickled Watermelon

Buffet Vietnamese Pork Chops with Pickled Watermelon


  1. 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)
  2. 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


  1. Pork Chops:
    1. 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.
    2. Prepare grill for medium-high heat.
    3. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
    4. Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
  2. Salad:
    1. 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.
    2. 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.
    3. Serve pork chops with watermelon salad topped with fried shallots.

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