“Nam Tok” in the meaning from the Royal Institute of Thailand dictionary have 2 different meanings. First, means the water that trapped in the mountain has fallen to the cliff. Or we called the falling down water in a similar way that “Nam Tok – waterfall”.
The second meaning refers to one kind of food makes from meat like pork or beef. Then grill them until done, cut into thin pieces and season with grounded chili powder, chopped shallots, grounded roasted rice, lime juice, fish sauce, etc. Or using Nam Tok to call the noodles dish with fresh meat and fresh cow blood. But today we will talk about Nam Tok as food, and use pork to be main ingredient.
Grilled Pork Spicy Salad – Moo Yang Nam Tok is one of the local food from the northeast(Isaan) of Thailand. People like to have this dish with sticky rice and grilled chicken. It has the ingredients and how to do as the following.
- 450 grams pork (select the area that has small part of fat in it)
- 3 medium sized shallots (peeled, washed and thinly sliced)
- 3 Tbsp chopped green onion and coriander together
- 1 cup mint leaves (use the leaves only)
- 2 Tbsp fish sauce (or as your preference)
- 2 Tbsp lime juice (or as your preference)
- 1 Tbsp sugar (or as your preference)
- 1 Tbsp soy sauce
- 1 / 2 Tbsp oyster sauce
- 1 Tbsp grounded dried chilli powder
- 1 Tbsp grounded roasted rice
- Fresh vegetables such as cucumbers, cabbage, etc..
How to do…
1. Rinse the pork thoroughly and dry with paper towel. Marinate the pork with ½ Tbsp sugar, oyster sauce and soy sauce for about 30 minutes or longer.
2. Place the grill on stove over medium heat. Grill the marinated pork for about 20 minutes on both sides totally. Prick the pork with a fork to see if the pork was medium rare cooked, then take it out and let it sit on the plate for a few minutes before start to slice into the thin pieces. That will allow the water from the pork not running out and the pork will get more juicy.
3. Put the sliced pork into the pot and set it on the stove over medium heat. Add a little of water just enough so it won’t get to dry. Stir well for about 2-3 minutes, then turn off the heat.
4. Season with seasoning ingredients such as fish sauce, lime juice, sugar (left), chilli powder, grounded roasted rice. Stir well and taste (add more as you like). Then follow with shallots, green onion, coriander, and half of mint leaves (leave another half for garnishing). Mix well again.
5. Put into the plate and garnish with the remaining mint leaves. Serve with fresh vegetables such as cucumbers, cabbage, etc. Enjoy your Moo Yang Nam Tok!