Hey adventurous eaters! Today, we're diving into a salad that's hotter than a Thai summer day and juicier than The White Lotus Season 3—Mayongchid or “marian plum” and Pork Jowl Salad with Chili Nut Crunch! 

So, what is Mayongchid? Imagine a fruit so intriguing that even Guillaume, who tends to stick to his French grapevines, finds it irresistible. Mayongchid is a delectable Thai gem, with a taste that swings somewhere between a mango and an apricot, it's the kind of fruit that makes you wish you had 10 mouths just to eat more at once!

Originating from the bustling orchards of Thailand, Mayongchid finds its way into the market during the March-to-May season. So, if you find yourself wandering the vibrant streets of Thailand around this time, make sure you try some. 

While I’ve enjoyed Mayongchid fresh, I recently ventured into uncharted territory! Inspired by others who've turned this fruit into delectable desserts and dishes, I crafted a Thai spicy-sour salad, or "yum," featuring Mayongchid, grilled pork jowl, and, of course, chili nut crunch. It’s a zesty, refreshing dish, perfect for beating the Thai summer heat.

Ingredients:

• 6 Mayongchids, seeded and cut into strips
• 5-6 oz or 150 g  of pork jowl, grilled to perfection
• A hand full of fresh mint
• A hand full of cilantro 
• 3 TBSP shallots, sliced
• 1 TBSP Chili Nut Crunch 

"Yum Sauce":

• 1 TBSP Fish sauce 
• 1 TBSP Palm sugar 
• 2 TBSP Lime juice 
• 1 tsp Fresh Thai chili, minced

Method:

1. Mix grilled pork and Mayongchid in the yum sauce. Add shallot, mint, and cilantro.

2. Toss gently, and sprinkle in chili nut crunch for that irresistible nutty, crunchy touch.

3. Serve with even more chili nut crunch—because when in doubt, add more!

Note: Mayongchid can be substituted with other stone fruits like apricots, nectarines, or peaches. Just be sure to add a tad more lime juice to keep that tang!

And there you have it—a salad so refreshing, you’ll want to dive into it face-first. Enjoy and happy eating!