Thai Grilled Pork Salad Nam Tok Moo Yang
Salad with Grilled Pork Neck
Thai Nam Tok is one of my favorite Thai salads. While I tend to prefer other meats for other dishes, I love this one with pork as well. I have already shared a
Ingredients for 3-4 servings
- 800g (28 oz) pork neck
- coarse sea salt
- 3 tbsp light soy sauce
- one lime
- 3 tbsp fish sauce
- 8 stalks fresh mint
- 2 tsp toasted rice powder
- one shallot
- 1 tsp coarse chili powder
- 1 tbsp vegetable oil
Preparation
Slice the pork neck as if preparing steaks. Mix the steaks with the sea salt and soy sauce and marinate for about half an hour.
While the meat marinates, preheat the oven to 200°C (392°F) — without the grill function for now. The oven should definitely have reached operating temperature by the time the meat has been in the marinade for half an hour, since we are already hungry.
Place the steaks in an ovenproof dish — I use a stainless steel pan with an insertable rack — and put it on the middle shelf. Leave the steaks in the oven for a quarter of an hour.
Meanwhile, squeeze the lime, mix the juice with the fish sauce, and add half the rice powder to this dressing. Remove the mint leaves from their stalks and chop finely. Peel the shallot and slice into thin rings.
After the quarter hour, turn the steaks over and leave them in the oven for another ten minutes. Then switch on the grill function and grill for five minutes. Turn the steaks once more to expose the other side to the grill heat for another five minutes.
Finally, remove the grilled, browned pork steaks from the oven and let them cool slightly. Slice the lukewarm meat into thin strips and place in a flat bowl. Toss the meat with the dressing, mint, and shallot.
Finish by sprinkling the salad with the rice powder and chili powder and serve lukewarm.
