Thai

Nam Tok Mu

Name: Nam Tok Mu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 150 g pork neck; 1.5 tbsp fish sauce; 1 tsp vegetable oil; 1 tbsp glutinous rice; 1.5 tbsp lime juice; 0.5 tsp sugar; 1 tsp roasted chilli flakes; 2 shallots; 1 spring onion; 5 g mint leaves; 2 tbsp coriander; 60 g cucumber; 50 g white cabbage; 60 g sticky rice

Grilled pork neck sliced thin and tossed while still warm with lime juice, fish sauce, roasted chilli and nutty toasted rice powder, then loaded with shallots, mint and coriander. A northeastern Thai salad eaten with sticky rice and raw vegetables.

Lunch & dinner 8g+ fibre

35 min15 prep · 20 cookEasy637 kcalper serving

Method

Rub 150 g of pork neck all over with 0.5 tbsp of the fish sauce and 1 tsp of vegetable oil. Leave at room temperature for 10 minutes while you prepare everything else.
Put 1 tbsp of raw glutinous rice in a small dry frying pan over medium-low heat and toast, shaking often, for 8-10 minutes until the grains are the colour of milky coffee and smell nutty. Tip onto a plate to cool, then pound in a mortar to a coarse, sandy powder (khao khua).
Grill the pork over hot charcoal, or in a ridged cast-iron pan over high heat, for 4-5 minutes on each side, pressing it flat, until deeply charred outside and just faintly pink at the centre. Transfer to a board and rest 5 minutes so the juices settle.