Diary of a Foodie

Pummelo Salad

Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine

Serves4 (first course)
  • Active time:1 hr
  • Start to finish:1 hr
January 2009
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  • 1/3 cup fresh lemon juice
  • 4 teaspoons sugar
  • 1 teaspoon finely chopped fresh hot chile including seeds
  • 1 garlic clove, finely chopped
  • 2 to 3 teaspoons Asian fish sauce
  • 1 (2-lb) pummelo
  • 1/4 lb boneless pork belly
  • 1/4 lb medium shrimp in shell
  • 1/4 cup vegetable oil
  • 1 shallot, thinly sliced
  • 1/4 cup chopped fresh knotgrass or cilantro
  • 1 teaspoon sesame seeds, toasted (see Tips)
  • Accompaniment:

    rice crackers
  • Whisk together lemon juice, sugar, chile, garlic, fish sauce (to taste), and 1/2 tsp salt. Let stand while preparing remaining ingredients.
  • Cut off top inch of pummelo and scoop out flesh, leaving a shell. Pull off interior pith and remove segments, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.)
  • Cook pork belly in a small saucepan of boiling salted water (1 1/2 tsp salt for 1 qt water) until cooked through, about 10 minutes. Drain and cool slightly, then cut into 1/4-inch-thick sticks.
  • Cook shrimp in boiling salted water (1 1/2 tsp salt for 1 qt water) until just cooked through, about 3 minutes. Drain and cool slightly, then peel shrimp.
  • Heat oil in a small heavy skillet over medium heat until it shimmers. Fry shallot, stirring frequently, until golden brown. Transfer to paper towels to drain.
  • Toss together pummelo pulp, pork belly, shrimp, knotgrass, sesame seeds, and lemon dressing to taste. Season with salt and put in pummelo shell. Top with fried shallots.
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