Nam Tok Moo

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 418
• Protein: 29 g
• Carbs: 20 g
• Fat: 26 g

Ingredients

• 500 g Pork shoulder blade ( whole piece )
• 2 tbsp sticky rice ( raw for toasting )
• 3 tbsp fish sauce
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tbsp palm sugar ( grated )
• 1 tbsp Hot pepper en poudre ( dried flakes )
• 3 piece Shallot ( thinly sliced )
• 2 piece Scallion or chives ( chopped )
• 15 piece Mint ( whole leaves )
• 10 piece Coriander ( leaves and tender stems )

Instructions

1. Toasting the rice

   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. Grilling the pork

   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. Slicing

   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. Seasoning

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Eat immediately. The toasted rice absorbs the juices and loses its crunch after 30 minutes.