Dinner · 40 min · thai

Nam Tok Moo (Waterfall Grilled Pork)

Thai flavors, weeknight effort. Pork neck or shoulder meets toasted rice powder in a 40-minute dinner worth keeping in rotation. The macros do the talking: 30g protein, 10g carbs, and 22g fat in every 350-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Pork neck or shoulder
• 2 tbsp Toasted rice powder
• 3 tbsp Lime juice
• 3 tbsp Fish sauce
• 2 tsp Chili flakes
• 1/2 Red onion
• 1/2 cup Mint leaves
• 1 head Lettuce

Steps

1. Toast the sticky rice in a dry skillet until deep golden, then grind to a coarse powder. This toasted rice powder, khao khua, is the nutty, crunchy signature of Isaan grilling; make extra, it keeps for weeks.
2. Grill the pork neck over high heat, 4 to 5 minutes per side, until charred at the edges and just cooked through. The name waterfall comes from the juices that drip as the meat grills. Fatty pork neck is traditional for exactly this reason.
3. Rest 10 minutes, then slice thinly against the grain. Warm meat absorbs dressing better than cold, so slice while it is still warm.
4. Toss the sliced pork with lime juice, fish sauce, chili flakes, red onion, and half the toasted rice powder. The dressing should be bold: sour, salty, and fiery.
5. Pile onto lettuce leaves, shower with the remaining rice powder and fresh mint, and serve. Eat wrapped in lettuce, Isaan-style, with sticky rice alongside.

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