Thai · Lunch
Grilled Pork Neck Salad
Grilled pork neck (moo kor) marinated in fish sauce, garlic and white pepper, sliced thin and tossed with roasted rice powder, shallot, lime juice and dried chili over cucumber and lettuce. A northeastern Thai larb-style salad, sharp with lime and fish sauce, finished with mint, cilantro and toasted rice for crunch and citrus fragrance.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
383Calories
39.1gProtein
18.2gFat
13.5gCarbs
3.1gSugar
2.1gFiber
1802mgSodium
151mgChol
6.4gSat Fat
782mgPotassium
61mgCalcium
2.8mgIron
1mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Combine sliced pork neck with fish sauce, garlic, and white pepper in a bowl; toss to coat evenly and set aside.
2
Marinate
Cover and let the pork sit at room temperature for 30 minutes to absorb the marinade.
3
Grill
Cook marinated pork on high heat for 5-6 minutes per side until charred and no longer pink inside. Rest 5 minutes before slicing.
4
Build
Slice pork against the grain and toss with lime juice, fish sauce, rice powder, dried chili, shallot, scallion, mint and cilantro until coated.
5
Plate
Arrange lettuce and cucumber on a plate and spoon the dressed pork salad over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork neck
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp toasted rice powder
- 2 tsp2 tsp dried chili
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp cilantro
- 2/3 cup70g cucumber
- 22 small handful lettuce
