Spicy Pork Steak Salad Recipe

Spicy Pork Steak Salad

Moo Yang Nam Tok is a delicious Thai meat salad made with grilled pork steak that has been thinly slice, then cooked in a sauce made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. This recipe also includes some green spring onions and cilantro. It is traditionally eaten with sticky rice, but can be enjoyed with steamed rice or eaten alone. Khun Worawut serves his with a nice big plate of raw cabbage, cucumbers, green beans, mint, and other herbs.

Yield: 2 servings
Prep time: 15 minutes
Cooking time: 3 minutes
Ready in: 20 minutes
Ingredients:
  • 1/2 pound Pork Tenderloin
  • 2 Tablespoons Toasted Ground White Rice
  • 2 teaspoons Sun Dried Thai Chili
  • 1/2 cup Spearmint leaves
  • 1/4 cup Red Shallots
  • 3 - 4 Coriander / Cilantro Leaves
  • 1 - 2 Green onions
  • 3 - 4 Sun Dried Thai Hot Chili
  • 1 - 2 teaspoons Lime juice
  • 1 Tablespoon Fish Sauce
  • 1 teaspoon Light Soy Sauce
Basic Directions:

1) Grill 2 small pork loin steaks on a barbeque until medium rare. Allow to cool, then slice into thin strips.

2) Heat about 1/4 cup of water in a small saucepan until boiling, then add the sliced meat, soy sauce, fish sauce, lime juice, and ground chili. Stir it up well, then let it get hot again.

3) Add ground rice, stir it in well, then remove from the heat and allow to cool completely.

4) Add shallots, cilantro, green onion, and mint. Toss everything together well.

5) Serve both servings on a medium-sized salad plate. Arrange some fresh shallot slices, cilantro, green onion, and a healthy portion of mint leaves on top. Sprinkle a pinch of ground rice over the top. Squeeze a few drops of limes juice around the salad. Lay 3 - 4 whole dry chilies on top.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=30