Thai Spicy Grill Pork Salad (NamTok-Moo)
Thai people enjoy to spend their free time with their families or with friends. Mostly on weekends with nice weather, a real migration of people heads on to the countless waterfalls of the country. Packed with baskets, with the finest Thai specialities and a few bottles of beer or Whiskey, they are searching for a nice place to spend the day. My Thai recipe: Moo Nam Tok – Spicy Thai salad with barbecued pork is one of the most liked dishes, which Thai people eat at the waterfalls. Maybe the strange name of this mouthwatering Thai salad leads to that, because “Moo Nam Tok” is translated as “waterfall pork”. Foreigners (Farangs) meant however the name would come from the tears, which will shoot from Your eyes, like a waterfall, because of the fierceness of this very tasty salad from Thailand.
- approx. 250 gr. pork meat
- 3-4 small red onions or shallots
- juice of 2 limes
- 2 tablespoons fish sauce (nam pla)
- 1 teaspoon crushed chili (prik bon)
- 2 tablespoons Khao Krua (roasted, crushed jasmine rice)
- 3 tablespoons chicken broth
- 3 stacks Thai mint (bay Salanee)
- 2-3 leaves Laos coriander
- 1 spring onion
- optionally: 1/2 teaspoon MSG – Monosodiumglutamat – taste enhancer
- sugar or palmsugar to season
- Put the pork meat on a BBQ grill or in the baking-oven grill , the meat should remain juicy.
- If done, cut in in small pieces and give it in a pot.
- Add red onions (cutted in fine rings),limejuice, fishsauce, MSG, mint leaves, spring onion (chopped), crushed chili, Laos Koriander (chopped), Khao Krua and the chicken broth, heat it up and boil for a short moment.
- Season with sugar or palmsugar.
- Arrange on a plate.
- As a side dish serve sticky rice, pieces of green Thai beans, cabbagge sheets and a few stacks mint and Thai basil (Horapa).