AT A GLANCE
Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.
|01||Trim 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.|
|02||Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.|
|03||For 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.|
|04||To 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