Here I have used my own version of prik nam pla, another traditional Thai sauce. I prefer a cleaner taste the grilled meat has plenty of smokiness from the charcoal and I prefer my sauces not cloyingly sweet. ![]() Traditionally, kor moo yang is served with a dish of nam jim jaew (smoky from the use of roasted Thai dried chilli flakes) or even nam jim gai, a sweet chilli sauce popular with both grilled and fried foods. Here’s a helpful tip: rejuvenate these greens in a bowl of water chilled with ice cubes.Ī dipping sauce is a must, if only to impart some heat and pungency to the grilled meat (which is salty-savoury enough from its marinade). These then have to be at their freshest, unsullied by oily dressings or wilted by the heat of a wok. The point is to use raw, uncooked vegetables. Use healthier grains such as brown rice, Thai riceberry or quinoa for a nuttier, chewy texture. Long beans, popular as an Isan side, offer plenty of crunch, and is there anything cooler than cucumber? Makes for a striking presentation alongside the sliced grilled pork.Ĭhoose your favourite greens - be it some crisp red oak lettuce or tender baby spinach. If you feel like adding an extra special touch, consider using some cling wrap to help shape the cooked rice into onigiri style rice balls (again, another Japanese influence). Quinoa and spelt are lovely too but the truth is this would be as tasty with plain old steamed white rice. There are days when I enjoy the nutty chew of some brown rice other days I crave the stunning purplish-black of Thai riceberry. The selection of grains can be a personal thing. Purists may replace it with some fish sauce but do give this hint of Japanese flavour a chance. ![]() I love upping the umami quotient in all my savoury recipes so I’ve added a smidgen of miso paste here in the pork marinade. Some raw greens add a refreshing bite to your grilled pork.
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