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Vietnamese Pork Chops with Pickled Watermelon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These Vietnamese pork chops offer a masterclass in balancing savoury, sweet and spicy flavours. The recipe uses a classic combination of fish sauce, soy and Sriracha to create a deeply aromatic marinade that tenderises the meat beautifully. Grilled until succulent and slightly charred, the pork provides a rich contrast to the bright, cooling elements of the dish. This dairy-free main is a sophisticated option for a summer dinner party or a light weekend meal.

The standout feature of this dish is the vibrant salad, which combines peppery rocket or purslane with fresh and pickled watermelon. The acidity of the pickled rind cuts through the umami of the pork, while the homemade crispy shallots add a delightful crunch. For an authentic experience, pair this healthy, protein-rich meal with a bowl of steamed jasmine rice or simply enjoy the fresh salad as a low-carb accompaniment.

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Ingredients for Vietnamese Pork Chops with Pickled Watermelon

  • 2 small shallots, thinly sliced into rings

  • 60ml reduced-sodium soy sauce

  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)

  • 2 tablespoons sugar

  • 1/2 teaspoons Sriracha

  • 4 1"-thick bone-in pork chops (about 1.1kg total)

  • 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 teaspoons sugar

  • Freshly ground black pepper

  • 4 cups trimmed purslane or rocket

  • 230g seedless watermelon, rind removed, cut into pieces, thinly sliced

  • 120ml Pickled Watermelon Rind , thinly sliced

How to make Vietnamese Pork Chops with Pickled Watermelon

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.

Prepare grill for medium-high heat.

Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.

Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.

Heat 60ml 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.

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.

Serve pork chops with watermelon salad topped with fried shallots.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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