This pomelo salad is THE most refreshing salad ever! It’s best eaten cold and even then it still gives you a delicious burst of flavor in every bite! And the baked pork that goes with it is just as amazing!
Author:Cooking with Nart
Prep Time:40 minutes
Total Time:40 minutes
Yield:2 servings 1x
For the Baked Pork
165 grams pork
½ teaspoon black soy sauce
1 tablespoon soy sauce
1 teaspoon ground white pepper
For the Salad
4 cups pomelo
1 cup yardlong beans, cut diagonally and blanched
5 Thai bird’s eye chilis, cut into thin rounds
8 kaffir lime leaves, julienned hair thin
3 tablespoons deep fried shallots (you can make this yourself or buy the ready-made version)
For the Dressing
½ tablespoon sugar
2 tablespoons lime juice
½ tablespoon fish sauce
1 tablespoon Thai chili paste
½ teaspoon Thai chili flakes
Marinate the pork with black soy sauce, soy sauce and ground white pepper for 10 minutes. Then, bake at 180 °C for 20 minutes.
Start making the dressing by dissolving sugar in lime juice. Once the sugar is fully dissolved, add fish sauce, Thai chili paste and Thai chili flakes and mix.
When the pork is done, slice it into Thin pieces.
Place all the ingredients in a salad bowl, pour the dressing in and mix thoroughly.
If you want to have this salad cold (which I highly recommend), store the produce, pork and dressing separately in the fridge and heat the pork when you’re ready to serve.