Thai Grilled Pork Salad
Ingredients
- 500 gPork shoulder blade (whole piece)
- 2 tbspsticky rice (raw for toasting)
- 3 tbspfish sauce
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 tbsppalm sugar (grated)
- 1 tbspHot pepper en poudre (dried flakes)
- 3 pcShallot (thinly sliced)
- 2 pcScallion or chives (chopped)
- 15 pcMint (whole leaves)
- 10 pcCoriander (leaves and tender stems)
Method
Seared pork neck strips, juicy and tender, tossed in a sharp lime and chili dressing. Toasted sticky rice adds a signature crunch and nutty aroma that binds the dish together.
- 1
In a dry pan over medium heat, add the sticky rice. Stir constantly until grains are deep golden brown and smell like toasted popcorn. Coarsely grind in a mortar to a gritty powder.
- 2
Heat a pan or grill over high heat. Sear the pork neck to get a brown, crispy crust. The meat should remain springy to the touch, indicating it is still pink and tender inside.
- 3
Let the meat rest for 5 minutes to settle the juices. Slice the neck into 5mm thick strips, cutting across the grain to ensure tenderness.
- 4
In a bowl, mix fish sauce, lime juice, palm sugar, and chili powder. Add the warm pork strips so they absorb the dressing. The liquid should coat the meat thoroughly.
- 5
Add sliced shallots, scallions, mint, and cilantro. Generously sprinkle with the toasted rice powder. Mix quickly to maintain the rice's crunch and the herbs' freshness.
Frequently asked questions
How do you get this dish right?
- Do not overcook the pork: the neck should remain slightly pearly in the center to retain its moisture.
- Prepare the rice powder at the last minute; its aroma evaporates quickly.
- If the sauce is too dry, add a tablespoon of water or hot broth to loosen the dressing.
How long does this dish keep?
Eat immediately. The toasted rice absorbs the juices and loses its crunch after 30 minutes.
