The Spruce / Cat Lau
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:
- 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
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