Moo Nam Tok, or Thai Roasted Pork Shoulder Salad, is a vibrant and flavorful dish that perfectly captures the essence of Thai cuisine. This isn't your average salad; it's a symphony of textures and tastes, featuring tender, perfectly roasted pork shoulder tossed with a zesty, lime-infused dressing, crisp vegetables, and fragrant herbs. The rich, savory pork contrasts beautifully with the refreshing crunch of the vegetables and the bright, tangy dressing, creating a truly unforgettable culinary experience. It's a dish that's both satisfying and refreshing, perfect for a light lunch or a flavorful appetizer.
Imagine juicy, flavorful pork, bursting with aromatic spices, combined with the perfect balance of sweet, sour, salty, and spicy. This recipe will guide you through each step, from preparing the pork to assembling the stunning final salad. Get ready to elevate your salad game with this authentic Thai masterpiece—let's get cooking!
Tools Needed
- Large tray
- Bowl
- Air fryer
- Wire basket (optional)
- Mixing bowl
Ingredients
- Pork shoulder: 500g
- Spring onion: 15g
- Basil leaf: 10g
- Salt: 1 teaspoon
- Fish sauce: 0.5 tbsp
- Roasted ground rice: 2 tbsp
- Roasted ground chili: 1 tbsp
- Shallots: 65g
- Mint leaf: 15g
- Lime juice: 2 tbsp
Step-by-Step Instructions
Step 1. Marinate and Prepare Ingredients
- Cut pork shoulder into thin slices. Place on a large tray. Sprinkle half the salt and marinate well. Turn and repeat.
- Leave the marinated pork aside. Slice shallots thinly and add to a bowl. Cut basil and mint leaves into smaller pieces and add to the bowl with shallots. Set aside.
Step 2. Roast the Pork
- Roast the pork shoulder. Arrange in an air fryer basket (or directly in the air fryer after the initial 20 minutes) at 160°C for 20 minutes, then 5 more minutes after removing it from the basket (if used).
Step 3. Combine and Season the Salad
- Cut the cooked pork shoulder into bite-sized pieces and transfer to a mixing bowl.
- Add the prepared shallots, spring onions, mint, basil, roasted ground rice, roasted ground chili, lime juice, and fish sauce (start with half the amount of chili and fish sauce). Stir until well combined.
- Taste and adjust seasoning as needed. Add the remaining fish sauce and chili if desired. Stir to mix and taste again.
Step 4. Serve
- Serve the salad. It's best served with chilled vegetables. You can make small pork wraps with cabbage, cucumber, and mint.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Adjust the amount of chili and fish sauce to your preference. Start with less and add more as needed.
- Serve the salad chilled for the best flavor and texture.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for Moo Nam Tok?
While pork shoulder is traditional for its tenderness, you can experiment with pork loin or even pork belly, adjusting cooking time accordingly. Belly will be fattier and require longer cooking.
2. How long can I store leftover Moo Nam Tok?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more deliciously!
3. What can I substitute if I don't have all the herbs listed?
Feel free to adjust the herbs based on your availability. Cilantro and mint are essential, but you can omit or substitute others like Thai basil or green onions.
This Moo Nam Tok recipe is a fantastic way to experience the vibrant flavors of Thailand. Enjoy the satisfying combination of tender pork, crisp vegetables, and a zesty dressing that will leave you wanting more. Now go forth and impress your friends and family with this delicious and authentic Thai salad!