Pomelo, banana blossom and roast pork salad


  • Serves 8 people

  • 200 gm bean sprouts, trimmed
  • 2 pomelos, segmented
  • 1 large banana blossom, cut into julienne, placed in acidulated water
  • 1 cup (loosely packed) each Vietnamese mint, Thai basil and coriander
  • 100 gm unsalted peanuts, roasted, crushed
  • 100 gm crisp fried shallots (see note)
  • Roast pork
  • 500 gm piece pork neck
  • 100 ml hoisin sauce
  • 50 ml Mei Kuei Lu Chiew wine (see note)
  • 50 gm maltose
  • ½ tsp sesame oil
  • Palm sugar dressing
  • 75 gm light palm sugar
  • 130 ml fish sauce
  • 80 ml (1/3 cup) lemon juice
  • 1 long red chilli, thinly sliced widthways
01   For roast pork, place pork in a small non-reactive container. Whisk remaining ingredients with 50ml warm water in a bowl to combine, then pour over pork, cover and refrigerate to marinate (overnight).
02   For palm sugar dressing, dissolve sugar in a bowl with 150ml hot water. Whisk in remaining ingredients, then adjust seasoning to balance sweet, salty, sour and spicy flavours. Set aside.
03   Preheat oven to 160C. Remove pork from marinade and place on a rack over an oven tray lined with baking paper. Pour 125ml water into the tray and roast, basting occasionally with marinade, until pork is golden and cooked through (1-1½ hours). Set aside to rest (30 minutes), then thinly slice.
04   Combine bean sprouts, pomelo, banana blossom and herbs in a bowl, add dressing and toss to combine. Topped with sliced pork, scatter with peanuts and shallots and serve.
Note Crisp fried shallots are available from Asian grocers and select supermarkets. Mei Kuei Lu Chiew wine is a rose-infused Chinese cooking wine; it’s available from Asian grocers.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.
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