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Thai pomelo salad
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5 from 9 votes

Thai Pomelo Salad with Baked Pork Recipe

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!
Prep Time40 mins
Course: Salad
Cuisine: Thai
Servings: 2 servings
Author: Nart

Ingredients

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

Instructions

  • 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.

Notes

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.