Grilled Pork Spicy Salad is usually made with either beef or pork and grilled on burning hot charcoal. Nam Tok Moo is one of the most famous northeastern cuisine and is made similar to larb. It is also served with sticky rice and fresh vegetables such as thin wedges cabbage, long or snake beans, cucumber, napa cabbage, and lettuce. This recipe is not too spicy if you like it hot, please feel free to add more red chili flakes ka.
Ingredients: Serves 2-4
For the pork marinade
1.5 pounds or 2 thick sliced pork chops
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 onion powder
The recipe for 1 plate
1 thick sliced pork chop, grilled
3 tablespoons ground toasted sticky or jasmine rice
1 tablespoon ground toasted sesame seeds(make the same process as a rice powder)
2 tablespoons fish sauce
3 tablespoons lime juice
1/2 teaspoon chili flakes
1/3 chopped mint
1/3 chopped scallion
1 shallot, chopped
1/3 chopped cilantro
1/3 cup water or chicken stock
mint leaves to garnish
fresh vegetables for serving
Instructions
To make rice powder, add sticky rice in a pan over a medium heat. Shake the pan to move the rice around or stir until rice is golden brown. Use a coffee grinder or a mortar and pestle, pound or grind the rice until almost forms a powder. I also add a few kefir lime leaves while toasting the rice to create a fragrance and flavor.
To marinade the pork chops, use a plastic bag and add pork, soy sauce, pepper, garlic powder, and onion powder. Close the bag and massage the pork for several minutes. Marinade in the refrigerator at least 30 minutes. Use a grill pan to grill the pork on the gas stove over medium heat about 3-4 minutes on each side or use a charcoal grill. This way the pork or beef is not fully cooked and will sauté it in the saucepan.
After the meat is cooled, sliced it against the grain into bite sized strips. In a saucepan, boil water and stir in the sliced pork until fully cooked. Add sliced shallot and fish sauce. Remove from the heat. Add chopped scallions, lime juice, red chili flakes, ground rice, ground sesame seeds, chopped mint and cilantro. Adjust seasoning. Spoon the Nam Tok Moo on a serving plate and garnish with mint leaves. Serve immediately with fresh veggies and sticky rice. Enjoy ka.
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Lada's Kitchen 