Sliced grilled pork dressed with chilli and toasted rice, with mint, cucumber and sticky rice

Baguhan

Nam Tok Moo

Name: Nam Tok Moo
Total time: 40 min
Yield: 4
Cuisine: Isan
Ingredients: 600 g Pork neck (collar), in one piece; 3 tbsp Glutinous rice, for the toasted rice powder; 5 tbsp Lime juice; 3 tbsp Fish sauce; 2 tsp Dried chilli flakes, coarse; 1 tsp Palm sugar; 4 Shallots, sliced thin; 3 Spring onions, sliced; 6 leaves Culantro (sawtooth coriander), chopped; 1 large handful Mint leaves; for 4 Sticky rice, cabbage and long beans, to serve

Grilled pork neck sliced across the grain and dressed while still warm with lime, fish sauce, chilli and toasted rice powder — named for the juices that fall onto the coals as it cooks.

Pinagmulan

Recipe ni Isan (northeastern Thai) kitchens · 🏺 Traditional · Northeastern Thailand — an ethnically Lao region whose food travelled to Bangkok with its migrant workers

Isan · grilled meat salad — An ownerless regional dish, so no cook is credited. The cited article confirms nam tok as a soup or meat salad from Southeast Asia whose name means 'waterfall' in Lao and Thai. The toasting cue, the coarse grind, the dress-while-warm rule and the quantities are this book's own.

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Panoorin habang niluluto · 3 na video

ThaiChef Food Tatted Explorer TrueTasteOfThai

⏱ 40 min🍽 4 na serving🔥 320 kcal🇹🇭 Thailand🌶️🌶️🌶️

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Mga hakbang

Toast the glutinous rice in a dry pan over medium heat for 10 minutes, shaking, until it is the colour of weak tea, then grind it coarse.
💡 Grind it coarse, like fine sand, not to flour. The grit is what you notice in the mouth and it is half of what makes this taste Isan.
Grill the pork whole over medium coals for 12–15 minutes, turning, until charred outside and just past pink inside.
Rest it 5 minutes, then slice thinly ACROSS the grain.
While the meat is still warm, toss it with the lime, fish sauce, chilli flakes and palm sugar.
💡 Warm, not hot and not cold. Hot meat cooks the herbs and dulls the lime; cold meat will not take the dressing in at all.
Add the shallots, spring onion, culantro, mint and most of the toasted rice powder and turn everything once.
Scatter the rest of the rice powder over and serve with sticky rice and raw vegetables.

💡 Mga tip

Nam tok and larb are the same dressing on different cuts — larb is minced, nam tok is sliced grilled meat. Order both in Isan and nobody thinks you have repeated yourself.
It is dressed to be eaten with sticky rice, which is why it tastes aggressively sour and salty on its own. Judge it with a ball of rice in your other hand.