Scrub and rinse the pomelo. Cut it in half and then in quarters. Cut off the outer green/yellow skin and then remove the flesh of the fruit from the pith. Snack on the fruit.
Rinse the pith and then add it to a large tub/bowl. Soak the pith in water for 3 days (minimum), changing the water 2-3 times per day.
On the third day after the final soak OR the next day, drain the water and rinse the pith. Squeeze out all excess water. Slice the piths into chunks. Bring a pot of water to a boil over medium high heat and boil the piths for 3-5 minutes. If your piths are quite thin, boil for 3 minutes. If thicker, 5 minutes. Drain and then shock it with ice cold water.
Make the marinade by adding all the ingredients to a shallow dish. Drain the piths again and squeeze out the water from the piths. Place into the dish and let it marinade overnight.
Remove the container from the fridge and separate the piths from the marinade. Gently squeeze out some of the marinade out of the piths.
Over medium high heat, add 1 tbsp of oil and fry the piths for about 1-2 minutes. Add 1/3-1/2 the amount of the marinade and another 1/4-1/2 cup of water (depending on how much piths you have, how much water remained in the pith and how flavourful you want it). Bring it to a boil, cover and cook for 2-3 minutes. Remove the lid, add the scallions from the marinade and cook for another 3-5 minutes or until the pith is the softness to your liking.
Plate, garnish with scallions and sesame seeds. Serve with rice and enjoy!
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).