50min 4 ppl
Nam Tok Moo (Grilled Pork Salad)
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 30g
Carbs 8g
Fats 21g
About this dish
Char-grilled pork shoulder, rested and sliced, tossed warm with toasted rice powder, lime, fish sauce and a fistful of mint and coriander.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
- Cucumbersliced, to serve1
Meat & Poultry
- Pork shoulderin one piece, about 3cm thick500 g
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Griddle pan
- Mortar and pestle
- Chopping board
- Sharp knife
- Mixing bowl
- Meat thermometer
- Tongs
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander, pick the mint leaves and slice the cucumber.
Approx. 7 minutes
3
Heat a griddle pan over high heat and grill the pork shoulder for 6 minutes per side, until charred at the edges and it reaches 63°C on a meat thermometer at the thickest point.
Approx. 12 minutes
4
Rest the pork for 3 minutes, then thinly slice against the grain.
Approx. 3 minutes
5
Toss the warm pork with the fish sauce, lime juice and chilli flakes in a mixing bowl.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve with the sliced cucumber.
Approx. 2 minutes
