Pork Skewer with Pomelo Salad - Creative Recipe for Mid-Autumn Festival

At Mid-Autumn Festival, besides mooncakes, lanterns, and the full moon, the most important things are delicious food and family reunion. This time, I'm bringing you a creative recipe to inspire a new idea for your Mid-Autumn reunion feast!

Why do we eat pomelo during the Mid-Autumn Festival?

This pomelo salad with pork belly is very easy to make and perfect for sharing with many people. But why do we eat pomelo during the Mid-Autumn Festival? There are a couple of explanations: one says that "pomelo" sounds like "blessing" (佑), symbolizing good fortune; another explanation suggests that "pomelo" sounds like "wanderer" (遊子), implying that wanderers who have ventured afar have returned home for the Mid-Autumn reunion. While these explanations may sound a bit traditional, one undeniable fact remains: pomelo is delicious!

柚子（Yuzu）一般很少當成水果吃，但可以用來製作子沙律醬、柚子醋、柚子清酒等。

The Distinction Between Pomelo and Yuzu

Pomelo (碌柚), commonly known as Shatian pomelo, is larger in size with green skin. When ripe, it is sweet, juicy, and its flesh is segmented, making it ideal for salads. Yuzu (柚子), on the other hand, is a Japanese citrus fruit resembling an orange, smaller in size with yellow skin. Its flavor is akin to lemon, and it is rarely eaten as a fruit but commonly used to make yuzu salad dressing, yuzu vinegar, yuzu sake, and more. In this context, the "柚子" (yuzu) mentioned refers to the former, so readers should not confuse the two.

Pomelo (碌柚) is larger in size, with green skin. When ripe, it is sweet, juicy, and its flesh is segmented distinctly.

Besides pomelo, pork is also a great ingredient for Mid-Autumn Festival. In terms of symbolism, "豚" (pork) sounds like "團" (reunion), making it perfect for gathering on the night of the full moon, enjoying wine and pork together. There's nothing more precious than this moment. As Mid-Autumn Festival approaches, Big Boy presents this perfect match dish combining pomelo and pork. Wishing everyone a happy Mid-Autumn Festival, filled with reunions under the moon!

Ingredients

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Pomelo Salad

Red Cabbage	1/4 bulb
Pomelo	1 bulb
Fig	1 pc
Cherry Radish	2 pcs
Garlic	1-2 cloves
Lemongrass	2 sticks
Lemon	½ bulb
Lime	½ bulb
Honey	3 tsp
Extra Virgin Olive Oil	​2 tbsp
Salt	1 pinch
Ground Black Pepper	1 pinch

Pork Skewer

Diced Pork (scotch)	200 g
Corn Starch	2 tsp
Sesame Oil	1 tsp
Honey	2 tsp
Mirin	2 tbsp
Soy Sauce	2 tbsp
Yuzu Wine	60 ml

Steps

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1. Marinate the pork first. Add cornstarch, sesame oil, honey, mirin, and soy sauce. Let it marinate for 30 minutes.

2. Shred purple cabbage, thinly slice cherry radishes (if you don't have a slicer, you can use a knife to cut them into thin slices). Peel the pomelo, and quarter the figs.

3. Lemongrass, remove the outer layer and thinly slice. Chop the garlic finely.

4. Heat the pan over medium heat, add 2 tablespoons of oil, and sauté the lemongrass and chopped garlic until golden brown. Set aside.

5. Take a large bowl and place shredded purple cabbage, thinly sliced cherry radishes, pomelo flesh, quartered figs, and the sautéed lemongrass and garlic. Add lemon and lime juice, honey, olive oil, and black pepper to the bowl.

6. Heat a pan over medium heat, add a little oil, and cook the pork pieces until golden brown on each side. Remove from heat and set aside.

7. Pour the remaining marinade from the pork back into the pan. Add yuzu juice and cook until it thickens into a sauce.

8. Finally, set the salad aside. Thread the pork pieces onto skewers and drizzle with the yuzu sauce prepared in step 7. Enjoy!