Vietnamese-Style Pork Chops with Cucumber Salad



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Serves: 4 people


Prep: 25 mins


Cooking: 10 mins


  • 4 (about 250g each) Otway Pork chops, rind off
  • 2 Lebanese cucumbers
  • ¾ cup coriander leaves
  • ½ cup mint leaves
  • ½ small red onion, cut into very thin wedges
  • 1/3 cup roasted peanuts, roughly chopped
  • Steamed jasmine rice and lime wedges, to serve

Vietnamese marinade:

  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut oil


Step 1
Place pork into a large snap lock bag. To make the marinade, combine all ingredients in a screw-top jar. Shake until well combined. Reserve ½ cup marinade. Pour remaining marinade into the snap lock bag, seal and shake to coat the pork. Refrigerate for 15 minutes.

Step 2
Meanwhile, to make the cucumber salad, using a vegetable peeler, slice cucumbers length-ways into thin ribbons. Combine cucumbers, coriander, mint and red onion in a bowl. Chill until ready to serve.

Step 3
Heat a greased char-grill plate or barbecue over medium high heat. Add pork and cook, brushing with remaining marinade, for 8-10 minutes or until just cooked through. Transfer to a plate, cover and set aside to rest for 5 minutes.

Step 4
Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed Jasmine rice and lime wedges.

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