Photograph of the finished Nam tok moo

Thailand · Gỏi thịt heo nướng Nam Tok

Nam tok moo

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 520 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Lime Lime 2
  • Photograph of Toasted rice powder Toasted rice powder 32 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Mint leaves Mint leaves 20 g
  • Photograph of Sawtooth coriander Sawtooth coriander 20 g
  • Photograph of Sugar Sugar 12 g

Method

  1. 1 Marinate the pork shoulder with soy sauce and a little sugar for 15 minutes.
  2. 2 Grill the meat over charcoal or in a cast iron skillet for 10 minutes, turning it over until browned.
  3. 3 Let the meat rest for 5 minutes, then slice it thinly across the grain.
  4. 4 Prepare the dressing by mixing fish sauce, lime juice, chili powder, and sugar.
  5. 5 Mix the meat with the dressing, toasted rice flour, dried onions, and herbs, then serve immediately.

With an appliance

  • Oven 42 min

    Replace step 2: Place the pork shoulder on the racks in the oven at 235 degrees for 8 minutes, rotate the tray and flip the meat after 4 minutes; the meat will cook evenly, requiring less monitoring, but it will lack the smoky flavor.

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