Why is it called Nam Tok?

Nam Tok, or waterfall, refers to the dripping juice or the sliced pork after it’s been grilled.

Can I cook the pork on the stovetop?

Yes, you can! Cook the meat in a grill pan on medium heat for 10-15 minutes or until the meat is cooked through.

Can I use other meats?

Yes. Beef is very common. Use tender cuts and cook to medium-rare for best results.

Moo Nam Tok (Thai Pork Salad)

Name: Moo Nam Tok Thai Grilled Pork Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1.5-pound pork shoulder, leave in large pieces around 3 inches thick and 6 inches long. The larger pieces will hold more juice and make for a tender Nam Tok meat; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 2 tablespoons lime juice; 1/3 cup long and thinly sliced shallot; 1 1/2 tablespoons fish sauce; 2 tablespoons lime juice; 1/2 -1 teaspoon ground white pepper; 1 teaspoon sugar. Not pictured; 1/4 cup culantro or cilantro or both; 1/4 cup fresh mint leaves; 1 stalk green onion, chopped small; 2-3 tablespoons toasted sticky rice, more or less as desired; 1 tablespoon chili flakes, more or less as desired

Description

Looking for a healthy, quick, and flavorful dish? Look no further! This Moo Nam Tok Thai Grilled Pork Salad recipe is the perfect choice!

Ingredients

Scale

The Pork Marinade

1.5-pound pork shoulder, leave in large pieces around 3 inches thick and 6 inches long. The larger pieces will hold more juice and make for a tender Nam Tok meat
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons lime juice

For the Salad

1/3 cup long and thinly sliced shallot
1 1/2 tablespoons fish sauce
2 tablespoons lime juice
1/2 -1 teaspoon ground white pepper
1 teaspoon sugar. Not pictured
1/4 cup culantro or cilantro or both
1/4 cup fresh mint leaves
1 stalk green onion, chopped small
2-3 tablespoons toasted sticky rice, more or less as desired
1 tablespoon chili flakes, more or less as desired

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Instructions

1. Toast the rice. Add the rice to a dry pan over medium heat and toast until golden and fragrant. Don’t rush this step or turn the heat up too high or the rice will burn. Let it cool, then grind it into a coarse powder.

2. Make the marinade. In a large bowl, mix the oyster sauce, half of the fish sauce, half of the lime juice, and white pepper.

3. Marinate the pork. Add the pork to the marinade and let it sit for about 2 hours so it absorbs all that flavor.

4. Grill the pork. Take the pork out of the fridge and let it sit at room temperature for about 20-30 minutes. Grill over medium heat until cooked through, about 10 to 12 minutes depending on thickness. Let it rest for 10 minutes before slicing so the juices stay in the meat.

5. Start the salad. In a large bowl, add the sliced herbs, chili flakes, and the rest of the fish sauce and lime juice.

6. Slice and mix. Slice the grilled pork thinly against the grain, add it to the bowl, and toss everything together. Taste and adjust if needed.

7. Finish and serve. Sprinkle in the toasted rice powder, adjust with more lime, fish sauce or chilis as need and serve immediately.

Notes

If your pork pieces are on the thicker side, they’ll need a little more time on the grill.
A big zip-top bag works great for marinating and makes cleanup easier too.
Adjust the chili flakes to your own heat level. You can always add more later.
Let the pork marinate for at least 2 hours so the flavor really gets in there.
Grill the pork until it reaches about 175°F so it stays juicy and not dry.
A small spice grinder is the easiest way to make toasted rice powder. A coffee grinder works too, just clean it well before and after.

Prep Time: 30
Cook Time: 15
Category: pork recipes
Method: Grilling
Cuisine: Thai