Whenever I visited Bangkok, I would head to the streets to look for moo ping (grilled pork on skewers) which is a popular Thai street food eaten with sticky rice. It’s a little similar to our local satay except that the meat marinade is different and there is no peanut sauce for dipping.
I was inspired to make a similar grilled pork at home that would be dressed in an aromatic dressing of Thai flavours – sweet, salty and sour with every bite. I picked the pork shoulder that was well layered with fat to keep the meat moist during cooking. Instead of using the oven like how I normally would since I don’t have a BBQ grill, I actually seared the pork slices on a normal frying pan till they were slightly charred and smoky. Paired with cucumber for crunch and also a generous handful of mint leaves for that added fresh, crisp flavour. Enjoy! 🙂
Grilled Pork Salad Recipe
Ingredients (serves 2-3)
300g pork shoulder, sliced
1 tbsp vegetable oil
1 Japanese cucumber, cut into thick strips
handful of mint leaves
Dressing: (combine in a bowl)
2 sprigs coriander, finely chopped
3 cloves garlic, finely chopped
juice from 3 calamansi limes
1 tbsp fish sauce
1 tbsp water
1 red chilli, sliced
1 tsp granulated palm sugar
1. Heat oil in pan and sear pork slices till browned and slightly charred.
2. Arrange cucumber strips on serving dish and transfer the pork slices on top.
3. Spoon the dressing over the pork and garnish with mint leaves.