{"id":20609,"date":"2023-12-13T14:43:36","date_gmt":"2023-12-13T13:43:36","guid":{"rendered":"https:\/\/czechrepublic.afssite.afs.org\/2023\/12\/nikujyaga-3\/"},"modified":"2023-12-14T13:45:13","modified_gmt":"2023-12-14T12:45:13","slug":"moo-nam-tok-thai-pork-salad","status":"publish","type":"post","link":"https:\/\/www.afs.cz\/en\/2023\/12\/moo-nam-tok-thai-pork-salad\/","title":{"rendered":"Moo Nam Tok – Thai pork salad"},"content":{"rendered":"

Submitted by:<\/b> Kaopan
\nRecipe Source Country:<\/b> Thailand
\nCooking\/Prep time:<\/b> 30 minutes to 1 hour<\/p>\n

Ingredients<\/h3>\n
    \n
  • 1 tbsp roasted rice<\/li>\n
  • 1 tbsp vegetable oil<\/li>\n
  • 400g (14 oz) pork scotch steaks<\/li>\n
  • \u00bc cup finely sliced Asian red shallots<\/li>\n
  • \u00bd cup mint leaves<\/li>\n
  • 3 tbsp finely sliced sawtooth coriander (optional) – sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out<\/li>\n
  • \u00bc cup sliced spring onion (scallions)<\/li>\n
  • 3 tbsp fish sauce<\/li>\n
  • 2 tsp palm sugar or brown sugar<\/li>\n
  • 2 tsp chilli flakes (or to taste)<\/li>\n
  • 2 tbsp lime juice<\/li>\n
  • Marinade:\n
      \n
    • 1 tbsp fish sauce<\/li>\n
    • \u00bd tsp palm sugar or light brown sugar<\/li>\n
    • \u00bd tsp ground black pepper<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

      Directions<\/h3>\n
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      1. Use a meat mallet or rolling pin to lightly pound the pork steaks to about 1cm thick.<\/li>\n
      2. Combine marinade ingredients, using the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the pork steaks and toss to coat. Set aside to marinate for 10 minutes.<\/li>\n
      3. Heat oil in a large frying pan over medium-high heat and cook pork 3-4 minutes each side or until just cooked. Remove from heat and allow to rest before cutting into thin slices. Reserve any resting juices.<\/li>\n
      4. While the pork is resting, make the dressing. Combine the fish sauce and palm sugar in a bowl and use the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the chilli flakes, lime juice and roasted rice powder.<\/li>\n
      5. In a large bowl, combine the warm pork slices with the sliced shallots. Add the dressing and toss until well combined. Then add the mint, coriander and spring onion and lightly toss. Transfer to a serving plate.<\/li>\n<\/ol>\n

        Video instructions:<\/h3>\n
        \n