Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.
- 100g pork cheek or neck
- 1 teaspoon fish sauce
- pinch white sugar
- pinch of white sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- pinch roasted chilli powder
- pinch deep-fried garlic
- ½ tablespoon ground roasted rice
- 2 tablespoons red shallots, thickly sliced
- large pinch shredded long-leaf coriander (pak chii farang)
- large pinch mint leaves
- small pinch laksa leaves
- large pinch chopped coriander
- 60g white cabbage, small wedge
- 30g long beans, trimmed
- 2 sprigs of mint
- 1Trim the pork, but retain most of the fat. Briefly marinate in the fish sauce and sugar. Chargrill the pork to medium (approx. 10-12 minutes) then allow to rest for at least 10 minutes.
- 2Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.
- 3For ground roasted rice, dry-fry white sticky rice over a low heat in a wok or pan for 15-20 minutes, stirring regularly until golden and fragrant. The rice must smell nutty and cooked and look lightly toasted. Leave to cool, then grind in a pestle and mortar to achieve a medium powder.
- 4To serve, cut the grilled pork across the grain into 5 or 6 slices. Place all the herbs in a bowl. Add the sliced pork. Spoon in the dressing (5 tablespoons) and combine. Serve, sprinkled with ground roasted rice (½ tablespoon). Accompany with vegetables.
This recipe is presented by Australian Pork
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