Thai · dinner
Nam Tok Moo (Thai Waterfall Pork Salad) Grilled pork is sliced thin and tossed with a sour, salty, spicy dressing of fish sauce, lime, chili and toasted rice powder, then finished with shallots and fresh herbs. It is a classic northeastern Thai salad, served warm with sticky rice.
total 45 min
prep 30 min
cook 15 min
servings 4 Keep this recipe Add a copy of Nam Tok Moo (Thai Waterfall Pork Salad) to your Saucepan library.
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Back to 4 servings Pork 1.5 pounds pork shoulder or neck, cut into pieces about 3 inches thick 2 tablespoons oyster sauce 1 tablespoon fish sauce, divided 2 tablespoons lime juice, divided 0.5 teaspoon ground white pepper Salad 0.33 cup shallots, thinly sliced 1.5 tablespoons fish sauce, remaining 2 tablespoons lime juice, remaining 1 teaspoon sugar 1 tablespoon chili flakes, adjust to taste 0.25 cup cilantro, leaves and tender stems, chopped 0.25 cup mint leaves 1 stalk green onion, chopped small 2 tablespoons toasted sticky rice powder, 2 to 3 tablespoons, to taste; jasmine rice works if sticky rice is unavailable
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1 Step 1: Dry-toast the uncooked sticky rice in a skillet over medium heat, stirring often, until evenly golden and fragrant. Cool, then grind to a coarse, sandy powder.2 Step 2: In a large bowl, stir together the oyster sauce, half the fish sauce, half the lime juice and the white pepper. Add the pork, turn to coat, and marinate about 2 hours in the refrigerator.3 Step 3: Bring the pork to room temperature for 20 to 30 minutes. Grill over medium heat, turning occasionally, for 10 to 12 minutes, until charred in spots and cooked through; the pork is done at 160°F (71°C) or until juices run clear with no pink.4 Step 4: Rest the pork for 10 minutes so the juices stay in, then slice thinly against the grain.5 Step 5: While the pork rests, thinly slice the shallots and chop the cilantro, mint and green onion. Stir the sugar into the remaining fish sauce and lime juice until dissolved, then add the chili flakes.6 Step 6: Warm the sliced pork and place it in the bowl with the dressing, shallots and herbs. Toss well, then taste and adjust with more lime, fish sauce or chili if needed.7 Step 7: Sprinkle the toasted rice powder over the salad, toss once more and serve immediately with sticky rice.getsaucepan.com/r/839cc1da-099b-5ac5-aefd-2ab66c04c634
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