Recipe: Moo Yang Naam Tok (Thai Pork Salad)


This dish, a favorite of mine from northeastern Thailand, pairs well with cold beer or whiskey. It's also a brilliant bar snack.

    • 1 six- to seven-ounce (200 gram) piece of pork from the loin or jowl
    • 2 to 3 tablespoons soy sauce
    • ¼ teaspoon salt
    • 5 small shallots, peeled and thinly sliced
    • small handful mint
    • 3 spring onions, chopped
    • 10 stalks coriander, chopped

For the dressing:
    • juice of ½ to 1 lime (2 to 4 tablespoons)
    • about 2 tablespoons Thai fish sauce
    • 1 teaspoon freshly roasted and ground chili (buy dried, red Asian chilies, and roast according to the instructions in story. Then grind.)
    • 1 to 2 tablespoons ground toasted glutinous rice powder (also story).

Rub pork with salt and soy sauce and let marinate for 20 minutes. In this time, light a charcoal fire or gas grill (a very hot pan with some oil will also suffice). Grill pork until medium or medium well, and set aside to rest.

Now, make the dressing by combining two tablespoons lime juice and two tablespoons fish sauce. Then, add chili, about half to one tablespoons according to taste. Finally, add the ground rice. Stir and taste. The sour, salt, toastiness, and spice should be in equal proportions. If not, adjust accordingly. If too sour, add a little sugar.

Slice the pork across the grain in thin strips, and toss with coriander, spring onions and dressing. Top with handful of chopped mint and sprinkle with another teaspoon of rice powder.

Serve with rice or sticky rice, and cold beer or something else refreshing. It's spicy.

To read Jarrett Wrisley's post about cooking the Isaan way, click here.

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Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of greasy cheese steaks. More

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of (and occasionally returns for) greasy cheese steaks. Jarrett's first trip to Asia came as a college student, when he traveled to Beijing to study Mandarin Chinese. He returned to China after graduation, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. After a six-month stint in Chengdu, he moved on to Shanghai, where he worked as a food critic and magazine editor for four years before striking out on his own. After six years in China, he recently moved to Bangkok, where yellow-clad protesters immediately shut down the airport where he had just landed. Luckily for him, he couldn't leave—and now intends to stay. Jarrett is presently working on a series of modern Chinese cookbooks with Hong Kong chef Jereme Leung and writing features that focus on food and culture in Asia. He'll be bouncing around the region as much as possible and writing about things he encounters along the way. His blog trains an eye on food but addresses other cultural phenomena, tidbits of travel, and the oddball politics of East Asia.
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