Thai Pork Salad – Moo Nam Tok

Savor the essence of Thai cuisine with Moo Nam Tok, an irresistible traditional salad of pork, fragrant herbs, toasted rice powder, and a tangy fish sauce dressing. A must-try experience for fans of bold, exotic flavors

What is Moo Nam Tok?

The Thai term “Nam tok” literally means “waterfall”, but in this recipe it refers to the flavorful juices that drip from the meat as it cooks. You may also see this dish called “waterfall salad”.

The salad is usually prepared with grilled meat – beef, pork as in this Moo Nam Tok, or even chicken. I have adapted the method for a skillet, which dramatically cuts the cooking time.

Inspired by the flavors of Thailand’s Isan region, this grilled pork salad showcases the area’s culinary influences, which overlap with Lao and Khmer cooking. Think plenty of grilled meats, spicy salads, and light broths.

Traditionally, Moo Nam Tok is enjoyed with sticky rice. It is equally delicious with plain white rice or even on its own for a burst of authentic flavor.

Which cut of pork should you use for Thai pork salad?

If you choose to grill the pork for more than 25 minutes, the traditional cut is neck. In this recipe I prefer pork spiringue, a well-marbled shoulder cut, just as I do in my Japanese shogayaki

Whatever cut you use, it must be well marbled or the meat will turn out dry.

The Importance of Toasted Sticky Rice Powder (Khao Khua)

Have you ever wondered, while enjoying a Thai dish, what provided that intriguing smoky, nutty crunch?

It is toasted rice powder, known in Thailand as Khao khua. You make it by gently toasting raw sticky rice in a dry pan and then grinding it into a coarse powder.

This key ingredient appears in many Thai and Lao dishes, from the famous crying tiger beef to dipping sauces like nam jim and even soups. It binds ingredients, adds texture, and slightly thickens soups and sauces.

You can buy toasted rice powder in Asian grocery stores, but making it at home is a breeze, and the aroma that wafts up as the rice toasts is enchanting.

The main ingredients of Moo Nam Tok

Fish sauce : Essential to Thai cooking, it flavors both the marinade and the dressing. Choose a good-quality brand, especially for the dressing.

Lime : Thanks to its brighter flavor than lemon, it pairs perfectly with the fish sauce dressing.

Chili : Heat is up to you! In this recipe, dried chili flakes stand in for fresh chilies and gently infuse the dressing with their spice.

Palm sugar: Brown sugar or palm sugar will both balance the marinade and dressing. Ideally, use the “coconut sugar” form of palm sugar, which is easier to handle.

Red onion : For extra crunch and a mild bite, use sliced shallots or red onion.

Mint: Mint adds freshness and a vibrant green color to the salad.

Coriander : Traditionally, the roots are added for their intense aroma, especially in marinades. However, as in my Moo Ping recipe, coriander stems make a fine substitute, while the leaves are mixed into the salad.

Sticky rice : This rice becomes sticky once cooked and is less fluffy than jasmine rice. It is common in Thai desserts and is available in Asian grocery stores. You can find the sticky rice cooking method here

Pork : Choose thin, well-marbled pieces so the meat cooks quickly and stays juicy