Mill City Cooks

Moo Yang Nam Tok Grilled Pork Salad

From Joe Hatch-Surisook of Sen Yai Sen Lek

Serves 4
Ingredients:
  • 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise
  • 1 T. fish sauce
  • ¼ c. shallots, thinly sliced
  • ¼ c. green onions, chopped
  • 1 T lemon grass, thinly sliced and lightly toasted
  • ½ c. mint leaves
  • ½ c. cilantro
  • 2 T raw toasted rice, ground
  • 3 T. fish sauce
  • ¼ c. lime juice
  • ½ t. dried chili, ground
  • raw vegetables as complements
Directions:

Rub pork with 1 T fish sauce and allow to marinate 10-15 minutes.

Have ready a hot grill and grill pork a few minutes (approx. 4-6 minutes) on each side, turning only once, until medium. Allow pork to rest for 10 minutes before slicing, against the grain, into thin strips.

In a mixing bowl, combine pork and remaining ingredients and toss well. Serve with a variety of raw vegetables, cabbage, green beans, carrots, tomatoes, green onions, lettuce, cucumbers, etc.

Khao Neow: Steamed Sticky Rice

Serves 4
Ingredients:
  • 4 c. sticky rice
Directions:

Using a bowl or strainer, rinse rice under cold water until water runs clear.

Cover rice with cold water and soak overnight or soak in hot water for 3 hours before steaming.

Drain rice and place in steaming basket and steam, covered, over boiling water 20-25 min. Rice is done when it can be pressed into balls.