Description
Moo Nam Tok is a Grilled Thai Pork Salad so full of flavor, you might think it’s hard to make? Nope, it’s so easy! Let me show you the secrets dear!
Ingredients
Scale
- 1 lb. pork scotch steaks, or pork butt (sliced into the width and length of a steak) or skirt steaks
- fresh lime juice from 2-3 limes
- 1 tbsp. roasted rice powder
- 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference
- 1–1.5 tbsp. fish sauce
- 1 tsp. sugar
- 1/2 c.-1 c. water or broth
- 1 c. green onion, sliced to 1/4 in.
- 1 c. fresh cilantro, leaves coarsely chopped, and stems minced
- 2–3 shallots, thinly sliced
- 1 c. fresh mint leaves
Instructions
- Salt and pepper your meat. Grill the meat to your preferred doneness.
- Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don’t forget about flipping it.
- After the steak is cooked, let it sit for about 10 minutes.
- Thinly slice it. Keep the juices from the meat in the pan, or on the plate.
- Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until it reaches your preferred flavor. I like the lime in the lead, with the roasted rice powder, savory notes and chili following.
- Once the sauce has thickened a bit, turn off the heat and add the shallots green onion, cilantro and mint.
- Prep Time: 4 hours
- Cook Time: 2-4 minutes