My wife has been experimenting with a number of recipes lately. First of all, one has to slice off the green, hard, thin rind. That is my job.
Then remove the peel, technically the pith, carefully - so that the peel comes off in big pieces. That is also my job.
The flesh is delicious.
Then my wife takes over.
She soaks it in water, cooks it, and repeats the process a number of times, to get rid of the bitterness.
Then it can be used to make a number of dishes. One of which is steamed pork with pomelo peel and shrimp paste 蝦醬柚皮篜排骨.
It is really good, and brings back fond memories. Such dishes are not easy to find these days. If we want to eat them, we often have to do it ourselves.