GRILLED PORK SALAD ‘NAM TOK MOO’

Epicure - - HOMETOWN HEIRLOOMS -

Serves 1

Prep time 10 min­utes Cook time 10 min­utes

salad dress­ing

5g spring onion, chopped 5g shal­lot, sliced

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp mint leaves, chopped 1 tsp chilli padi, chopped 1 tbsp toasted rice 200g pork col­lar

• Mix all in­gre­di­ents ex­cept the pork col­lar to­gether and set aside to al­low flavours to in­fuse.

• Grill the pork col­lar on a pre­heated bar­be­cue for 5 min­utes on each side. Slice thinly.

• Toss sliced pork with salad dress­ing. Set aside.

gar­nish but­ter­head lettuce leaves hand­ful of whole mint leaves red chill­ies

• Di­vide salad equally into three por­tions and spoon onto three lettuce leaves. • Gar­nish with chill­ies and mint leaves.

Serax Ser­gio Herman deep plate, Q In­dus­tries.

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