Name: Moo Nam Tok (Grilled Pork Salad) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: ½ lb grilled medium rare on barbeque, sliced into thin strips pork tenderloin; 2 tbsp toasted ground white rice; 2 tsp seeds left in, plus 4 whole for garnishing ground sun dried Thai chili; ½ cup stems removed spearmint leaves; ¼ cup halved, then sliced red shallots; 4 or cilantro leaves, sprigs of cilantro, stems removed coriander; 2 or spring onion, sliced into ½ inch pieces green onions; 2 tsp plus ½ lime to serve on the side lime juice; 1 tbsp fish sauce; 1 tsp light soy sauce

How To Make Moo Nam Tok (Grilled Pork Salad)

For a rich rendition of the classic Thai moo nam tok, try this grilled pork salad dripping with a spicy sauce made from chili, lime juice, and fish sauce.

Prep: 15 mins

Cook: 5 mins

Total: 20 mins

Serves:

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Ingredients

½ lb pork tenderloin, grilled medium rare on barbeque, sliced into thin strips
2 tbsp ground white rice, toasted
2 tsp ground sun dried Thai chili, seeds left in, plus 4 whole for garnishing
½ cup spearmint leaves, stems removed
¼ cup red shallots, halved, then sliced
4 coriander, or cilantro leaves, sprigs of cilantro, stems removed
2 green onions, or spring onion, sliced into ½ inch pieces
2 tsp lime juice, plus ½ lime to serve on the side
1 tbsp fish sauce
1 tsp light soy sauce

Instructions

Grill 2 small pork loin steaks on a barbeque until medium rare. Allow to cool, then slice into thin strips.
Heat about ¼ cup of water in a small saucepan until boiling, then add the sliced meat, soy sauce, fish sauce, lime juice, and ground chili. Stir it up well, then let it get hot again.
Add ground rice, stir it in well, then remove from the heat and allow to cool completely.
Add shallots, cilantro, green onion, and mint. Toss everything together well.
Transfer to a medium-sized salad plate. Arrange some fresh shallot slices, cilantro, green onion, and mint leaves on top.
Sprinkle a pinch of ground rice over the top. Squeeze a few drops of lime juice around the salad. Place 3 to 4 whole dry chilies on top as garnish.
Serve and enjoy.