Nam Tok Moo Recipe (Thai Grilled Pork Salad)
Authentic nam tok moo (Thai grilled pork salad) made with smoky grilled pork, fresh herbs, and a tangy chili-lime dressing. Perfect with rice for a quick lunch or light dinner.
Equipment
- Grill pan or outdoor grill
- cutting board and knife
- Mixing bowl
- Tongs
Ingredients
For the pork
- 1 lb pork, neck or shoulder
For the marinade
- 2 tbsp oyster sauce
- 2 tsp white sugar
For the salad dressing
- 1 1/2 tbsp fish sauce
- 2 tsp chili flakes, adjust to taste
- 1 1/2 tbsp lime juice
- 2 tsp white sugar
- 1/4 cup shallots, finely sliced
- 2 tbsp mint, chopped
- 2 tbsp green onions, chopped
- 2 tbsp coriander, chopped
- 1 1/2 tbsp toasted rice powder
Instructions
- Marinate the pork. Place the pork in a mixing bowl. Add oyster sauce and sugar, then mix well. Cover and marinate in the fridge for at least 30 minutes.
- Grill the pork. Heat a grill pan (or outdoor grill) and cook the pork until charred on the outside and cooked through.
- Slice the pork. Let the meat rest for a few minutes, then slice thinly against the grain. If the pork was thick and the inside isn’t fully done, return the slices to a grill pan or non-stick pan to finish cooking gently.
- Make the dressing. In a large bowl, combine fish sauce, chili flakes, lime juice, and sugar. Stir until the sugar dissolves.
- Toss everything. Add the sliced pork to the dressing and toss well. Mix in shallots, mint, green onions, and toasted rice powder.
- Serve. Plate the salad right away and enjoy it with warm sticky rice or steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 745kcal | Carbohydrates: 21g | Protein: 45g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 179mg | Sodium: 1731mg | Potassium: 1008mg | Fiber: 4g | Sugar: 11g | Vitamin A: 876IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 4mg
