Ingredients
1 pomelo 1-1.5kg
200 g shrimps
200 g pork belly
2 tbsp fish sauce
2 tbsp sugar
crushed roasted peanuts
Vietnamese mint
Carrot
Instructions
Firstly, boil the pork belly with some salt and a smashed shallot. When it boils, keep the heat on medium and cook for 20-30 minutes depending on the thickness of the cut. Remove and allow to cool.
To peel the pomelo, cut the top "cap" off. Then cut vertical slices down the sides of the pomelo. Just cut about 1/2 an inch into the rind. Pull the slices off the fruit. Dig your fingers underneath the slices and pull each one away. Pull away the membrane that surrounds each slice. Gather the flesh in chunks into a large bowl.
Fry the shrimps without any oil in a pan on high heat until they turn completely orange. Then peel the shrimps and cut each one in half lengthwise. Remove the black lines.
Once pork has cooled, cut into thin slices. Gather the pork and shrimps in a small mixing bowl
To make the salad dressing, mix 2 tbsp sugar with 2 tbsp fish sauce. Then stir well. Squeeze in some lime juice and you will get a thick dressing. Then add some finely minced garlic and chili on top.
Comments