Spicy Thai Grilled Pork Salad (Moo Nam Tok) - Marion's Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in sodium and can be a vegetarian substitute.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free and provide similar crunch.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with potential health benefits.

Make a marinade with fish sauce, palm sugar, and black pepper, mixing until the sugar is incorporated.

Pound the pork Scotch fillet steak to make it thinner for even cooking.

Coat the pork in the marinade and set aside for 5-10 minutes to marinate.

Toast raw sticky rice in a pan until it reaches a deep dark golden color and smells like toasted popcorn.

Grind the toasted rice into a fine powder using a mortar.

Pat off excess marinade from the pork to ensure a good sear.

Heat oil in a pan and sear the pork for 3-4 minutes on one side until a deep dark color forms.

Remove the pork from the pan and let it rest for a couple of minutes.

Prepare salad ingredients: finely slice red onion and spring onion, and chop mint and sawtooth coriander.

Make the dressing by mixing fish sauce, palm sugar, chili powder, toasted rice powder, and lime juice.

Slice the rested pork thinly while it is still warm, and mix with sliced shallots to soften them.

Combine the warm pork, shallots, and dressing, ensuring the flavors meld together.

Add fresh herbs to the mixture and adjust seasoning with more chili and lime juice if desired.

Serve the salad with slices of cabbage, spring onion, extra lime, and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens