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Pomelo, banana blossom and roast pork salad

You'll need

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.

“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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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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