Thai Grilled Pork Salad

grilled pork salad

The Spruce / Cat Lau

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 2 servings
Yield: 1 lb pork
Nutrition Facts (per serving)
609 Calories
32g Fat
16g Carbs
62g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 teaspoons sugar

  • 2 cloves garlic, chopped

For the Dressing:

  • 1 small onion, sliced

  • 2 tablespoons chopped spring onion

  • 1 tablespoon cilantro, chopped

  • 2 tablespoons fish sauce

  • 1 tablespoon lime juice

  • 2 teaspoons sugar

  • 2 teaspoons dried chili flakes

Steps to Make It

  1. Gather the ingredients.

  2. Season the pork neck with the salt, fish sauce, sugar, and garlic. Set aside to marinate at room temperature for at least 30 minutes.

  3. 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.

  4. Meanwhile, make the dressing. In a bowl, stir to combine the onion, spring onion, cilantro, fish sauce, lime juice, sugar, and chili flakes.

  5. Slice the pork against the grain and add to the bowl with the dressing.

  6.  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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