Nam tok moo (grilled pork salad with toasted rice powder)

A grilled meat salad from Isan, a relative of larb: its name, 'waterfall', refers to the juices dripping from the meat as it cooks. Smoky meat, lime, chilli, mint and crunchy rice powder.

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Method

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1. Rub the meat with the soy sauce and oyster sauce, and let stand for 15 minutes. ⏱ Timer: 15 min
2. Toast the raw rice in a dry pan, shaking constantly, for 6-8 minutes, until deep golden, then grind into a coarse powder. ⏱ Timer: 6 min
3. Fry the meat in a hot griddle pan or over charcoal for 4-5 minutes per side, until browned outside and just cooked through inside. Rest for 5 minutes. ⏱ Timer: 4 min
4. Cut into thin, bite-sized slices, and place in a bowl with the juices that ran out.
5. Add the lime juice, fish sauce, sugar and chilli flakes, toss together, then stir in the shallots, spring onion, most of the rice powder and the herbs.
6. Serve sprinkled with the remaining rice powder, with lettuce leaves, cucumber and sticky rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Made the same way with beef (nam tok nua) — cook the meat pink.
• Pork neck is fattier and juicier, and is the original choice.

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