Diary of a Foodie
Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine
- Active time:1 hr
- Start to finish:1 hr
- 1/3 cup fresh lemon juice
- 4 teaspoons sugar
- 1 teaspoon finely chopped fresh hot chile including seeds
- 1 garlic clove, finely chopped
- 2 to 3 teaspoons Asian fish sauce
- 1 (2-lb) pummelo
- 1/4 lb boneless pork belly
- 1/4 lb medium shrimp in shell
- 1/4 cup vegetable oil
- 1 shallot, thinly sliced
- 1/4 cup chopped fresh knotgrass or cilantro
- 1 teaspoon sesame seeds, toasted (see Tips)
Whisk together lemon juice, sugar, chile, garlic, fish sauce (to taste), and 1/2 tsp salt. Let stand while preparing remaining ingredients.
Cut off top inch of pummelo and scoop out flesh, leaving a shell. Pull off interior pith and remove segments, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.)
Cook pork belly in a small saucepan of boiling salted water (1 1/2 tsp salt for 1 qt water) until cooked through, about 10 minutes. Drain and cool slightly, then cut into 1/4-inch-thick sticks.
Cook shrimp in boiling salted water (1 1/2 tsp salt for 1 qt water) until just cooked through, about 3 minutes. Drain and cool slightly, then peel shrimp.
Heat oil in a small heavy skillet over medium heat until it shimmers. Fry shallot, stirring frequently, until golden brown. Transfer to paper towels to drain.
Toss together pummelo pulp, pork belly, shrimp, knotgrass, sesame seeds, and lemon dressing to taste. Season with salt and put in pummelo shell. Top with fried shallots.