Thai Waterfall Pork: A Symphonic Blend of Crispy Grilled Pork and Tangy Herbs

Thai Waterfall Pork, locally known as “Moo Nam Tok,” is a tantalizingly flavorful dish that originates from the Northeastern region of Thailand. The name “Waterfall” refers to the juices that drip from the meat as it grills, resembling a waterfall. This dish combines the crispy, smoky goodness of grilled pork with the bright acidity of lime and the herbal complexity of cilantro and mint. It’s traditionally served with sticky rice (khao neow) and fresh vegetables.

Ingredients:

For the Pork:
– 500g pork shoulder or pork neck
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar (or brown sugar)
– 2 cloves garlic, minced
– 1 teaspoon freshly ground black pepper

For the Dressing:
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon toasted rice powder (available in Asian markets)
– 1-2 Thai bird’s eye chilies, finely sliced (adjust to taste)
– 2 tablespoons shallots, thinly sliced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh mint leaves, chopped
– 1-2 tablespoons water (if needed to dilute the dressing)

To Serve:
– Fresh vegetables (e.g., cucumber, lettuce, cabbage)
– Sticky rice (khao neow)

Instructions:

1. Marinate the Pork:
– In a bowl, combine fish sauce, soy sauce, lime juice, palm sugar, minced garlic, and black pepper. Mix well to dissolve the sugar.
– Add the pork shoulder or neck into the marinade, ensuring it’s well-coated.
– Cover and refrigerate for at least 2 hours, or overnight for best results.

2. Prepare the Dressing:
– In a small bowl, mix the fish sauce, lime juice, toasted rice powder, sliced chilies, and shallots. Adjust the taste with water if needed.
– Gently fold in the chopped cilantro and mint leaves. Set aside.

3. Grill the Pork:
– Preheat your grill or grill pan to medium-high heat.
– Remove the pork from the marinade, shaking off any excess liquid.
– Grill the pork for about 4-5 minutes on each side, or until it’s cooked through and has a nice char. The internal temperature should reach 145°F (63°C).
– Let the pork rest for a few minutes, then slice it thinly against the grain.

4. Combine and Serve:
– In a serving bowl, mix the sliced pork with the prepared dressing. Toss gently to coat the meat evenly.
– Serve immediately with fresh vegetables and sticky rice on the side.

Enjoy the vibrant, flavorful experience of Thai Waterfall Pork, where every bite brings together the perfect harmony of savory, tangy, and aromatic elements.