Pomelo And Pork Salad

Bring the water to a boil in a medium saucepan. Add the pork and simmer for 30 minutes, or until cooked through, drain and set aside.

Meanwhile prepare the pomelo by peeling it and separating into segments, then pulling off the membranes. Tear the flesh apart into small clumps or individual sections and put into a medium serving bowl.

Toast the coconut in a small skillet over medium heat ( or toast in the oven on a small baking sheet at 325 F ), shaking and stirring regularly until evenly browned, 3 to 4 minutes. Allow to cool.

Julienne the pork into 1/4 inch thick slices. Add the pork to the pomelo, along with the cooled coconut, shallots, garlic, and scallion. Sprinkle with the sugar, fish sauce and salt and toss well. (If the pomelo is very sweet and the overall effect lacks sharpness, adjust the flavors by adding up to 2 teaspoons lime juice to make it tarter). Serve immediately.