Moo Nam Tok Thai Grilled Pork Salad
Looking for a healthy, quick, and flavorful dish? Look no further! This Moo Nam Tok Thai Grilled Pork Salad recipe is the perfect choice!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5-pound pork shoulder, leave in large pieces around 3 inches thick and 6 inches long. The larger pieces will hold more juice and make for a tender Nam Tok meat
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1/3 cup long and thinly sliced shallot
- 1 1/2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/2 -1 teaspoon ground white pepper
- 1 teaspoon sugar. Not pictured
- 1/4 cup culantro or cilantro or both
- 1/4 cup fresh mint leaves
- 1 stalk green onion, chopped small
- 2-3 tablespoons toasted sticky rice, more or less as desired
- 1 tablespoon chili flakes, more or less as desired
Instructions
- 1
Add the rice to a dry pan over medium heat and toast until golden and fragrant. Don’t rush this step or turn the heat up too high or the rice will burn. Let it cool, then grind it into a coarse powder.
- 2
In a large bowl, mix the oyster sauce, half of the fish sauce, half of the lime juice, and white pepper.
- 3
Add the pork to the marinade and let it sit for about 2 hours so it absorbs all that flavor.
- 4
Take the pork out of the fridge and let it sit at room temperature for about 20-30 minutes. Grill over medium heat until cooked through, about 10 to 12 minutes depending on thickness. Let it rest for 10 minutes before slicing so the juices stay in the meat.
- 5
In a large bowl, add the sliced herbs, chili flakes, and the rest of the fish sauce and lime juice.
- 6
Slice the grilled pork thinly against the grain, add it to the bowl, and toss everything together. Taste and adjust if needed.
- 7
Sprinkle in the toasted rice powder, adjust with more lime, fish sauce or chilis as need and serve immediately.