How to make Moo Nam Tok (Thai Grilled Pork Salad) at home
Moo Nam Tok, also known as Thai Grilled Pork Salad, is a delicious and flavorful Thai dish that combines grilled pork with a tangy and spicy dressing. Here's a detailed recipe for you to try:
Equipment
- Grill or Grill Pan: For grilling the pork. You can use an outdoor grill, a stovetop grill pan, or an indoor electric grill.
- Mixing Bowls You'll need bowls for marinating the pork and for preparing the salad dressing. Having separate bowls helps keep the flavors distinct until you're ready to combine them.
- Knife and cutting board For slicing the pork, shallots, spring onions, and herbs. A sharp knife will make the process easier.
- Garlic Press or Mincer: To finely mince the garlic for the pork marinade.
- Mortar and pestle (optional) If you're making your own toasted rice powder, a mortar and pestle can be used to grind the toasted rice into a fine powder.
- Spatula or Tongs: For flipping and removing the pork from the grill.
- Measuring spoons To measure the ingredients for the salad dressing, such as lime juice, fish sauce, sugar, and chili flakes.
- Citrus Juicer: Makes it easier to extract juice from limes.
- Grater (Optional): If you prefer to grate the garlic instead of mincing it.
- Whisk or Fork: To combine the ingredients in the salad dressing.
- Plates or Serving Dish: For serving the finished Moo Nam Tok.
- Sticky Rice Steamer (Optional): If you're serving sticky rice alongside the salad, you'll need a steamer specifically designed for sticky rice. Otherwise, you can use a regular steamer.
Ingredients
For the Grilled Pork:
- 450 g thinly sliced pork shoulder or pork loin
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp fish sauce
- 1/2 tsp soy sauce
- Freshly ground black pepper
For the Salad Dressing:
- 2-3 tbsp toasted rice powder (Khao Khua)
- 2-3 tbsp lime juice (adjust to taste)
- 1-2 tbsp fish sauce (adjust to taste)
- 1-2 tsp palm sugar (or brown sugar) (adjust to taste)
- 1-2 tbsp chili flakes (adjust to taste)
- 2-3 shallots, thinly sliced
- 2-3 spring onions, thinly sliced
- 2-3 sprigs of fresh cilantro, chopped
- 2-3 sprigs of fresh mint, chopped
Instructions
Prepare the Grilled Pork:
- In a mixing bowl, combine the minced garlic, sugar, fish sauce, soy sauce, and freshly ground black pepper.
- Add the thinly sliced pork to the marinade and toss to coat evenly. Let it marinate for at least 15-30 minutes, or longer for more flavor.
- Preheat your grill or grill pan over high heat. Brush the grill grates with a little vegetable oil to prevent sticking.
- Grill the marinated pork slices for 2-3 minutes on each side or until they are cooked through and have nice grill marks. Remove from the grill and let them rest briefly.
Prepare the Salad Dressing:
- In a mixing bowl, combine the toasted rice powder, lime juice, fish sauce, palm sugar, and chili flakes. Adjust the lime juice, fish sauce, and sugar to achieve a balanced sweet, sour, and salty flavor. The dressing should be slightly spicy as well.
- Add the sliced shallots, spring onions, cilantro, and mint to the dressing. Mix well.
Assemble the Salad:
- Slice the grilled pork into bite-sized pieces and add them to the salad dressing mixture. Toss everything together to combine, ensuring the pork is coated with the flavorful dressing.
Serve:
- Arrange the Moo Nam Tok on a serving plate and garnish with extra fresh cilantro and mint leaves.
- Serve the salad immediately with sticky rice (if desired) and extra chili flakes or fish sauce on the side for those who like it spicier or saltier.
Notes
- Toasted Rice Powder (Khao Khua): Toasted rice powder is a key ingredient that adds a nutty and smoky flavor to the salad. To make it, simply dry-roast uncooked glutinous rice in a pan until it turns golden brown, then grind it into a fine powder using a mortar and pestle or a spice grinder. Store any extra toasted rice powder in an airtight container for future use.
- Grilling Pork: If you don't have a grill, you can also cook the marinated pork in a hot skillet or on a stovetop grill pan. Make sure the pan is very hot before adding the pork to get those nice grill marks.
- Adjust the Spice: The level of spiciness and heat in this salad can be adjusted to your taste. Add more or less chili flakes according to your preference. You can also remove the seeds from the chili flakes for less heat but still enjoy the flavor.
- Palm Sugar Substitution: If you can't find palm sugar, you can substitute it with brown sugar or white sugar. Start with a smaller amount and adjust to your desired level of sweetness.
- Sticky Rice: Moo Nam Tok is often served with sticky rice (khao niew). To make sticky rice, soak glutinous rice in water for a few hours, then steam it until tender. It pairs wonderfully with the salad and helps balance the spiciness.
- Fresh Herbs: Using fresh herbs like cilantro and mint is essential for the authentic flavor of this dish. Don't skip them, as they provide a refreshing contrast to the grilled pork and spicy dressing.
- Make Ahead: You can marinate the pork and prepare the dressing in advance, but it's best to grill the pork just before serving to keep it tender and flavorful.
- Serving: Serve Moo Nam Tok as a main dish with sticky rice or as a side dish to complement other Thai dishes in a meal.