As temperatures rise, pomelo salad with shrimp and pork offers a light and flavorful option for warm-weather meals. This simple yet vibrant Vietnamese dish combines the citrusy sweetness of pomelo with the savory richness of pork belly and shrimp’s natural sweetness, creating a balance that appeals to all the senses.
Pomelo is rich in vitamin C, potassium, calcium, and antioxidants. The fruit is a popular dessert and beverage ingredient in Vietnam and also lends itself well to savory dishes.
The core ingredients are easy to find and prepare. A typical version includes green-skinned pomelo (preferred for its firm, sweet, and colorful flesh), boiled pork belly and shrimp, shredded carrots, onions, fresh herbs like Vietnamese coriander and cilantro, roasted peanuts, garlic, and chili.
Preparation involves peeling the pomelo and breaking it into bite-sized segments. The pork belly is boiled with a pinch of salt for added flavor and then sliced thin. Shrimp are cooked, peeled, and optionally left with their tails intact for presentation.
The flavor profile of the salad hinges on its dressing. A basic mix of fish sauce, sugar, and fresh lime juice is stirred until the sugar dissolves, then topped with garlic and chili. The ratio can be adjusted depending on the sweetness or acidity of the pomelo used.
All ingredients are gently tossed together in a large dish. After letting the mixture rest to absorb the flavors, the shrimp and pork are added along with the remaining dressing. The final dish is often presented with shrimp and pork arranged on top and garnished with peanuts. For a touch of creativity, the hollowed pomelo rind can be used as a serving bowl.
