Hi everyone! Here is a rough recipe of my Aunty’s grilled pork salad (moo yang nam tok). Give it a try and feel free to add more seasonings as you go. My aunty only put shallots and culantro into the salad. BUT, feel free to add cilantro, sliced lemongrass, mint, basil, and whatever herbs you feel like adding into it. Her version is a much simpler recipe but please be creative and add other items to your liking. This dish is fresh, salty, sour, and nutty. Goes great with sticky rice and fresh lettuce leafs. We ate it with fresh Thai basil on the side and it was super tasty. So enjoy!
Looks so tasty!
Eating with fresh basil leafs.
Enjoy!
Ingredients
- 1 lb of pork (pork loin or pork belly works fine)
- Salt and pepper to season the pork
- 2 tbsp fish sauce
- 2 tbsp lime juice (add more if you want more sourness)
- 1-2 tbsp toasted rice powder (more or less)
- 1 tsp ground chili powder/flakes (more or less depending on your spice level)
- 1/4 tsp msg (optional)
- 1/2 cup culantro or cilantro
- 2-3 shallots sliced
- optional items include: sliced lemongrass, mint, basil, and whatever herbs you like
Instructions
1) Season your pork well with salt and pepper. Grill it over charcoal or in your oven until fully cooked (internal temperature of 145-155). After it's cooked, let it sit for 10-15 minutes slightly covered before slicing. After it has sat, go ahead and thinly slice it and put it in a bowl.
2) Slice the shallots and culantro or cilantro and add it in with the pork. Stir well.
3) Make the dressing: In a separate bowl, add in the fish sauce, lime juice, toasted rice powder, chili flakes, and msg. Mix well and taste to your liking. Then add it into the pork and herb mix. Mix well until the dressing coats everything. Taste and adjust.
4) All done! Serve on the side with sticky rice or rice, fresh lettuce leafs, and or basil leafs. Enjoy!
