Smoky Grilled Pork Salad — Nam Tok Moo
An Isaan grilled-pork waterfall salad of sliced charred pork neck tossed with lime, fish sauce, toasted rice powder, chilli flakes, shallot, and mint, plated with sticky rice and raw vegetables for a smoky sour-spicy salad.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub 440g pork neck with 1 tbsp oil and salt. Toast 40g glutinous rice in a dry pan over medium heat 5 minutes until deep amber, cool, then pound coarsely. Thinly slice 120g shallots, chop spring onion, mint, and sawtooth coriander. Set all ingredients out.
Grill
Heat a ridged grill pan over medium-high heat 2 minutes until smoking hot. Lay both pork neck pieces flat and grill 6 minutes per side until charred grill marks form, edges crisp, and centres just blushing pink.
Rest
Lift pork onto a board and rest 5 minutes under loose foil off the heat. Slice across the grain into 5mm-thick strips.
Build
Tip sliced pork into a wide bowl off the heat with 60ml fish sauce, 60ml lime juice, 10g palm sugar, and 3 tsp chilli flakes. Toss 30 seconds until coated and seasoning dissolves.
Finish
Fold in shallot, spring onion, mint, sawtooth coriander, and half the rice powder until herbs are bruised and evenly distributed. Taste and adjust sour-salty-spicy balance.
Plate
Arrange salad on plates alongside 300g cooked sticky rice and 200g raw vegetable wedges. Scatter remaining rice powder over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.