Vietnamese · Lunch
Pomelo Salad with Grilled Pork Belly
A Vietnamese gỏi bưởi combining shredded pomelo, grilled pork belly, sliced red onion, torn Vietnamese mint and cilantro, crushed roasted peanuts, and fried shallots in a fish sauce and lime dressing with chili heat. Served warm to cold, balancing citrus brightness against charred fatty pork.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
473Calories
25.3gProtein
32.8gFat
23.8gCarbs
13.1gSugar
4.8gFiber
1215mgSodium
120mgChol
12.4gSat Fat
710mgPotassium
65mgCalcium
2.4mgIron
0.7mcgVitamin B12
72mgVitamin C
gluten-free
low-carb
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Peel and segment the pomelo, tear flesh into bite-sized shreds discarding membrane, slice onion and chili thin, mince garlic, and measure peanuts and shallots.
2
Marinate
Toss pork belly with minced garlic and salt; let sit 15 minutes at room temperature.
3
Grill
Heat a grill pan over medium-high, brush with oil, and cook pork belly 3–4 minutes per side until edges char and centre is cooked through.
4
Rest
Let grilled pork rest 5 minutes on a board, then cut into bite-sized strips.
5
Toss
Whisk fish sauce, lime juice and sugar until sugar dissolves; combine pomelo, onion, mint, cilantro and pork in a bowl, pour dressing over and toss gently.
6
Plate
Pile salad on a plate, scatter peanuts, shallots and chili over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g pork belly
- pomelo
- red onion
- fried shallots
- roasted peanuts
- Vietnamese mint leaves
- cilantro leaves
- fish sauce
- lime juice
- sugar
- garlic clove
- red chili
- vegetable oil
