Vietnamese-style pork chops with cucumber salad

Prep time 25 minutes Cook time 10 minutes

Serves 4 people



  • 4 (about 250g each) pork chops, rind off
  • 2 plump 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 chilli, deseeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut oil


  1. 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.
  2. 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.
  3. 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.
  4. 4.
    Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed Jasmine rice and lime wedges.