Thai Pork Salad Nam Tok Moo
Spicy Pork Salad
Another Thai salad I love is Nam Tok Moo (
Ingredients for one serving
- 250g (8.8 oz) lean pork
- 1 tbsp sticky rice
- a small piece of fresh galangal (approx. 1g)
- one dried chili
- half a lime
- 2 tbsp fish sauce
- 2-3 tbsp light soy sauce
- 1 tsp coarse sea salt
- 8 stalks fresh coriander
- one shallot
- 1 tbsp vegetable oil
- optionally a few mung bean sprouts
Preparation
Cut the pork into strips, mix with the sea salt and soy sauce, and marinate for about half an hour.
Finely chop the galangal with its skin and toast it together with the sticky rice in a dry pan for four to five minutes until both are golden brown. Transfer to a mortar and grind into a coarse powder.
Heat the oil in a pan and sear the meat together with the marinade over high heat, then reduce the heat slightly and continue frying until the outside starts to turn black.
Meanwhile, squeeze the lime, mix the juice with the fish sauce, crumble the dried chili into it, and add half of the rice powder to this dressing. Remove the coriander stalks from their roots and chop finely. Peel the shallot and slice into thin rings.
Remove the fried pork from the pan and let it cool slightly. Place the lukewarm meat into a bowl and toss with the dressing, coriander, and shallot.
Finally, sprinkle the Nam Tok Moo with rice powder and serve lukewarm. If you like, or if the salad is simply too salty, you can also mix in some sprouts.
