Thai Pomelo Salad with Baked Pork

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Thai pomelo salad with grilled pork in a glass bowl

Making Thai pomelo salad is pretty easy. I won’t lie there are quite a few steps if you really want to make it from scratch. Having said that, you can definitely leave out some steps by, for example, using a pack of ready-to-eat pomelo and ready-made deep fried shallots. On busy days, you can also grab the easiest source of protein available to you to top it with.

This pomelo salad recipe is so worth making because it’s fantastic! Another reason (for me) is that it’s not something you can get from any typical Thai food carts or stalls even in Thailand because it’s not street food. You’ll most likely find it in a fancy-ish Thai restaurant here.

Thai pomelo salad

I should also mention that you need to add toasted coconut flakes and dried shrimp to achieve the traditional version of this Thai pomelo salad (about 1½ tablespoons of each for this recipe). But since I couldn’t get the coconut and am not a fan of dried shrimp in salads, I omitted both. (Don’t worry, the salad will still be amazing if you don’t have those.)

On to the protein – many Thais like to use boiled shrimp or boiled pork, but I prefer baked pork because it gives so much more flavor. Although it does take a bit of time, I highly recommend baked or grilled pork with this salad. Just remember to do this the first thing and you can do other things while your meat is being cooked. In fact, you can even make a large batch of baked pork to use with other dishes or simply enjoy with rice as well. That way, you won’t feel it takes too much time. 🙂

Last but not least, try this salad cold (just heat the pork) and you’ll thank me later!

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