The Spruce / Cat Lau
Nutrition Facts (per serving) | |
---|---|
609 | Calories |
32g | Fat |
16g | Carbs |
62g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 609 |
% Daily Value* | |
Total Fat 32g | 41% |
Saturated Fat 11g | 56% |
Cholesterol 200mg | 67% |
Sodium 2781mg | 121% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 11g | |
Protein 62g | |
Vitamin C 8mg | 39% |
Calcium 78mg | 6% |
Iron 3mg | 17% |
Potassium 978mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
For the Pork Neck Marinade:
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1 pound pork neck
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1/2 teaspoon salt
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1 tablespoon fish sauce
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2 teaspoons sugar
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2 cloves garlic, chopped
For the Dressing:
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1 small onion, sliced
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2 tablespoons chopped spring onion
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1 tablespoon cilantro, chopped
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2 tablespoons fish sauce
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1 tablespoon lime juice
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2 teaspoons sugar
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2 teaspoons dried chili flakes
Steps to Make It
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Gather the ingredients.
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Season the pork neck with the salt, fish sauce, sugar, and garlic. Set aside to marinate at room temperature for at least 30 minutes.
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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.
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Meanwhile, make the dressing. In a bowl, stir to combine the onion, spring onion, cilantro, fish sauce, lime juice, sugar, and chili flakes.
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Slice the pork against the grain and add to the bowl with the dressing.
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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
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