Moo Pad Nam Tok

Introduction to Moo Pad Nam Tok

Moo Pad Nam Tok, also known as "Waterfall Grilled Pork" is a traditional Thai dish characterized by its flavorful combination of grilled pork tossed in a spicy and tangy herb salad. This dish originates from the northeastern part of Thailand, also known as Isan. The name "Nam Tok" translates to "waterfall" in Thai, which refers to the sizzling sound the juices make as they drip into the charcoal grill while cooking the pork.

Originally enjoyed as a staple in Thai cuisine, Moo Pad Nam Tok has garnered international acclaim for its unique flavors. This dish is famed for its blend of spicy, tangy, and savory tastes, complemented by fresh herbs and roasted rice. It is perfect for those who enjoy robust, aromatic, and spicy culinary experiences. The following sections will delve into the ingredients, preparation, cooking process, and tips on enjoying this scrumptious dish.

Ingredients

• Pork loins - 500g, preferably with some fat for better flavor
• Fish sauce - 3 tablespoons
• Lime juice - 2 tablespoons, freshly squeezed
• Chili flakes - 1 tablespoon, adjust to taste
• Shallots - 4, thinly sliced
• Coriander - 1/2 cup, chopped
• Mint - 1/4 cup, fresh leaves
• Sticky rice - 2 tablespoons, roasted and ground
• Spring onions - 2, chopped
• Sugar - 1 teaspoon
• Vegetable oil - 1 tablespoon, for cooking

Preparation

Preparing the Pork Loins

Begin by trimming excess fat from the pork loins if necessary, then cut them into 1/2 inch thick slices. Marinate the pork with 1 tablespoon of fish sauce for about 30 minutes to enhance its flavor. While marinating, prepare other ingredients.

Roasting the Sticky Rice

In a dry pan over medium heat, roast the sticky rice until it turns golden brown. Stir consistently to ensure even browning. Once roasted, transfer the rice to a mortar and pestle or spice grinder and grind it to a coarse powder. Set aside for later use.

Cooking the Pork

Preheat the grill to medium-high heat. Brush the grates with a little vegetable oil to prevent sticking. Grill the pork loins for about 4-5 minutes on each side, or until cooked through and nicely charred. You can use a cooking timer to ensure even cooking. Once done, allow the pork to rest for a few minutes before slicing it into thin strips.

Assembling the Salad

In a large mixing bowl, combine the sliced pork with the remaining ingredients: fish sauce, lime juice, chili flakes, shallots, coriander, mint, spring onions, and sugar. Toss everything together until well mixed.

Adding the Final Touch

Sprinkle the roasted sticky rice powder over the salad. Toss gently to coat the ingredients evenly with the rice powder, which adds a unique nutty flavor and crunchy texture to the dish.

Enjoying Moo Pad Nam Tok

Moo Pad Nam Tok is best enjoyed immediately after preparation to appreciate its fresh flavors. Traditionally, it is served with a side of steamed sticky rice or fresh vegetables like cucumber and lettuce, which help balance the heat of the dish. For an authentic Thai meal experience, enjoy it alongside other Isan favorites such as Som Tum (green papaya salad) or Larb Gai (spicy minced chicken salad).

Tips for a Perfect Moo Pad Nam Tok

• Adjust the amount of chili flakes according to your heat preference.
• Use a mortar and pestle to grind the roasted rice for a more authentic texture.
• Allow the pork to rest after grilling to retain its juices for a softer texture.
• Fresh herbs like coriander and mint are key to the vibrant flavor of the dish.

Conclusion

Moo Pad Nam Tok is more than just a dish; it is a sensory journey that encapsulates the essence of Thai cuisine. With its harmonious blend of flavors and textures, it continues to delight all who have the pleasure of experiencing it. Whether you're a seasoned cook or new to Thai cooking, Moo Pad Nam Tok is a rewarding dish to add to your culinary repertoire.