“Please beg Geoff Lindsay for his pomelo, banana blossom and pork salad recipe from Melbourne’s Dandelion.”
Poss Williamson, Malvern, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
You’ll need to begin this recipe a day ahead.
Ingredients
Roast pork
Palm sugar dressing
Method
Main
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.
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
.
Notes