Cherry & Dennis Helper Habitat
Thai Nam Tok Moo Grilled Pork Salad
泰式烤豬肉香草沙律
Recipe overview
Pan-grill pork shoulder and toss with lime-fish-sauce dressing, mint, cilantro and homemade toasted rice powder.
01
Ingredients
Main ingredients
- 400 g, whole steak boneless pork shoulder
- 2 tbsp uncooked jasmine rice
- 2 shallots
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1 tsp neutral oil
Lime seasoning
- 2 tbsp plus 1 tsp, divided fish sauce
- 3 tbsp lime juice
- 1 tsp sugar
- 1 tsp dried chili flakes
02
Tools
- small frying pan
- mortar
- sieve
- knife and boards
- ridged grill pan
- tongs
- food thermometer
- mixing bowl
- plate
03
Steps
Step 1
Toast the rice
Stir 2 tbsp uncooked jasmine rice in a dry pan over medium-low heat about 4 minutes until golden and fragrant; do not burn.
Step 2
Grind toasted rice
Cool briefly, then crush in a mortar to a coarse powder with some texture.
Step 3
Wash herbs
Rinse mint and cilantro leaves and drain thoroughly.
Step 4
Slice shallots
Thinly slice 2 shallots; prepare ready-to-eat ingredients before handling raw pork.
Step 5
Mix lime dressing
Mix 2 tbsp fish sauce, 3 tbsp lime juice, 1 tsp sugar and 1 tsp dried chili flakes.
Step 6
Pat pork dry
Pat 400 g whole boneless pork shoulder dry with paper towel; keep raw-meat board separate from ready-to-eat herbs.
Step 7
Lightly season pork
Brush both sides of pork with 1 tsp neutral oil and 1 tsp fish sauce.
Step 8
Preheat grill pan
Heat a ridged grill pan over medium-high heat; add pork only when the pan is hot.
Step 9
Sear first side
Place whole pork steak in pan and cook about 4–5 minutes until the underside browns.
Step 10
Flip and cook through
Turn and cook about 4–6 minutes more; adjust for thickness and ensure thickest centre reaches 75°C for 30 seconds.
Step 11
Rest and slice
Move cooked pork to a clean board, rest 5 minutes, then slice thinly across the grain.
Step 12
Toss and serve
Gently toss cooked pork, shallots, mint, cilantro, lime dressing and toasted rice powder; serve at once. Keep cooked meat away from raw-meat utensils.
Common mistakes
- Burnt rice powder tastes bitter; raw-meat boards touching herbs or undercooked pork create food-safety risks.
Tips
Cook the thickest centre of pork to 75°C for 30 seconds; keep cooked meat and ready-to-eat herbs away from raw-meat utensils. Fish sauce contains fish.
