Refreshing Pomelo Salad with Shrimp and Pork

Prepare the pomelo: Carefully peel the pomelo, then separate the segments. Remove all white pith and membranes. Gently break the pomelo flesh into bite-sized pieces and set aside.

Cook the pork: Place the pork belly in a small pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through and tender. Drain, let cool, then slice thinly against the grain.

Cook the shrimp: Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain immediately, cool, then peel and devein if necessary. Halve lengthwise.

Make the dressing: In a small bowl, combine fish sauce, lime juice, granulated sugar, minced garlic, and thinly sliced red chili. Stir well until the sugar completely dissolves. You can add 1-2 tablespoons of water if you prefer a slightly milder dressing.

Assemble the salad: In a large mixing bowl, combine the prepared pomelo, sliced pork, cooked shrimp, and chopped fresh herbs (mint and cilantro).

Dress and serve: Pour the prepared dressing over the salad ingredients. Gently toss everything together until evenly coated. Garnish generously with crushed roasted peanuts. Serve immediately and enjoy!