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Pomelo, banana blossom and roast pork salad

Pomelo, banana blossom and roast pork salad

You’ll need to begin this recipe a day ahead.

“Please beg Geoff Lindsay for his pomelo, banana blossom and pork salad recipe from Melbourne’s Dandelion.”
Poss Williamson, Malvern, Vic

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Pomelo, banana blossom and roast pork salad

Serves 8
Cooking Time Prep time 45 mins, cook 1 hr 30 mins (plus marinating, resting)
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


1 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).
2 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.
3 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.
4 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.

RECIPE Geoff Lindsay, Dandelion, Melbourne PHOTOGRAPHY William Meppem STYLING Vanessa Austin and Alice Storey

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