Yum Moo Yang (Grilled Pork Neck Salad with Herbs)
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Ingredients
- 450 g pork shoulder steaks
- 2 shallots, finely sliced
- 100 g cherry tomatoes, halved
- 2 tbsp fish sauce
- 2 fresh lime
- 1 tbsp toasted rice powder
- 15 g fresh mint leaves
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 22.4 g
- Carbohydrate
- 6.1 g
- of which sugars
- 2.8 g
- Fat
- 17.6 g
- of which saturates
- 6.2 g
- Fibre
- 2.1 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.
- 3
Toss the sliced pork with the shallots and tomatoes while still warm.
- 4
Season with the fish sauce and a good squeeze of lime juice, then stir in the toasted rice powder.
- 5
Fold through the mint leaves and coriander.
- 6
Serve immediately with sticky rice.
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