Nam Tok Moo (Pork Waterfall Salad)
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Ingredients
- 450 g pork shoulder steaks
- 2 shallots, finely sliced
- 2 tbsp fish sauce
- 2 fresh lime
- 1 tbsp toasted rice powder
- 1 tsp dried red chilli flakes
- 100 g cherry tomatoes, halved
- 15 g fresh mint leaves
- 0.5 cucumber
Nutrition (per serving)
- Calories
- 286 kcal
- Protein
- 22.7 g
- Carbohydrate
- 7.3 g
- of which sugars
- 3.5 g
- Fat
- 17.7 g
- of which saturates
- 6.2 g
- Fibre
- 2.4 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Griddle or grill the pork shoulder steaks for 5 to 6 minutes each side until charred in places and cooked through with no pink remaining.
- 2
Rest for 5 minutes, then slice thinly against the grain.
- 3
Toss the sliced pork with the shallots, fish sauce and a good squeeze of lime juice while still warm.
- 4
Stir in the toasted rice powder and chilli flakes.
- 5
Fold through the cherry tomatoes and mint leaves.
- 6
Serve with cucumber slices and sticky rice.
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