{"id":33292,"title":"Thai Pork Salad – Moo Nam Tok","modified":"2025-06-15T20:22:50+02:00","plain":"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\n\n\n\nWhat is Moo Nam Tok?\n\n\n\nThe 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\".\n\n\n\nBeautiful, isn't it?\n\n\n\nThe 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.\n\n\n\nInspired 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.\n\n\n\n\n\n\n\nTraditionally, 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.\n\n\n\nWhich cut of pork should you use for Thai pork salad?\n\n\n\nIf 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\n\n\n\nWhatever cut you use, it must be well marbled or the meat will turn out dry.\n\n\n\nThe Importance of Toasted Sticky Rice Powder (Khao Khua)\n\n\n\nHave you ever wondered, while enjoying a Thai dish, what provided that intriguing smoky, nutty crunch?\n\n\n\nIt 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.\n\n\n\nThis 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.\n\n\n\nToasted sticky rice being ground\n\n\n\nYou 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.\n\n\n\nThe main ingredients of Moo Nam Tok\n\n\n\nFish sauce : Essential to Thai cooking, it flavors both the marinade and the dressing. Choose a good-quality brand, especially for the dressing.\n\n\n\nLime : Thanks to its brighter flavor than lemon, it pairs perfectly with the fish sauce dressing.\n\n\n\nChili : Heat is up to you! In this recipe, dried chili flakes stand in for fresh chilies and gently infuse the dressing with their spice.\n\n\n\nPalm 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.\n\n\n\nRed onion : For extra crunch and a mild bite, use sliced shallots or red onion.\n\n\n\nMint: Mint adds freshness and a vibrant green color to the salad.\n\n\n\nCoriander : 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.\n\n\n\nSticky 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\n\n\n\nPork : Choose thin, well-marbled pieces so the meat cooks quickly and stays juicy\n\n\n\n\n\n\tThai Pork Salad - Moo Nam Tok\n\t\t\n\t\tMoo Nam Tok recipe, an irresistible traditional Thai salad made with pork, aromatic herbs, toasted rice powder and a tangy fish sauce dressing\t\n\t\n\t\tWokmortier\t\n\t\n\t\tIngredients for the pork400 g pork steaksMarinade1 tablespoon fish sauce1 tablespoon palm sugarstalks coriander0.5 teaspoon white pepperIngredients for the salad1 tablespoon raw sticky rice0.5 red onion1 handful mint leaves40 g coriander (Use only the leaves. Save the stems for the marinade)2 stalks spring onionsIngredients for the dressing3 tablespoons Fish sauce1 tablespoon palm sugar1 teaspoon chili flakes2 teaspoons lime juice\t\n\t\n\t\tInstructions for the porkMix the marinade ingredients in a bowlMarinate the meat for 20 minutesPreheat the pan over medium-high heat with a thin layer of oilCook the pork on both sides until fully cooked and slightly charred, about 5 min per sideLet it rest before slicing it into thin stripsInstructions for the saladIn a dry pan, toast the raw sticky rice until goldenRemove the toasted sticky rice from the pan and use a mortar and pestle to grind itThinly slice the red onion into half-moonsWash and roughly chop the mint and coriander leavesSlice the green onionsInstructions for the dressingCombine all the ingredients in a bowlAdjust the flavours to tasteAssembling the saladIn a large bowl, mix everything together, adding the coriander, mint, green and red onionsTransfer to a large platter and serve\t\n\t\n\t\tCrushed peanuts go very well with this dish\nFeel free to make the same dish with other meats such as chicken or beef \n\t\n\t\n\t\tMain courseThaimoo nam tok, Salade de porc","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33292"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33292\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/9247"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}