This spicy, tangy salad makes for a good appetizer or main dish. In Thailand, pork neck is a popular choice of meat for this dish because of its juicy, fatty texture. You can, however, substitute pork neck with any cut you prefer.
A simple version of the dish calls for cilantro and spring onions, but if you want to make a traditional version of this salad, make sure to add some freshly chopped mint leaves, too. Don't be shy to add a lot of chili flakes for the spice level you desire.
Traditionally, this dish is eaten with Thai sticky rice in eastern Thailand, but you can make a lighter version of this dish by serving it in lettuce leaves and even create a DIY dinner where everyone picks their favorite way to eat the salad.
- For the Pork Neck Marinade:
- 1 pound pork neck
- 1/2 teaspoon salt
- 1 tablespoon fish sauce
- 2 teaspoon sugar
- 2 garlic cloves (chopped)
- For the Dressing:
- 1 small onion (sliced)
- 2 tablespoons spring onion (chopped)
- 1 tablespoon cilantro (chopped)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 2 teaspoons sugar
- 2 teaspoons dried chili flakes
Gather the ingredients.
Season the pork neck with the salt, fish sauce, sugar, and garlic. Set aside to marinate at room temperature for at least 30 minutes.
Heat the grill to high and grill the pork on each side without moving for 5 minutes or until charred and marked by the grill. Continue to grill until the meat is cooked through to 145 F internally (this will depend on the thickness of the cut). You can check the doneness by poking a knife into the middle of the pork neck to check for tenderness. Remove the pork from the grill and let rest.
Meanwhile, make the dressing. In a bowl, stir to combine the onion, spring onion, cilantro, fish sauce, lime juice, sugar, and chili flakes.
Slice the pork against the grain and add to the bowl with the dressing.
Toss gently and serve with sticky rice or on a bed of lettuce. Enjoy!
How to Store Thai Grilled Pork Salad
Once the pork is cooked, it should keep covered in the refrigerator for 3 to 4 days. You can eat it cold or at room temperature over