Thai Grilled Pork Salad

Using a mortar and pestle, finely grind the white peppercorn and coriander. In a glass or plastic bowl (a gallon-sized Ziplock also works great), combine black soy sauce, vegetable oil, peppercorn, coriander, and a pinch of salt. Add pork, massage lovingly, and allow to marinate 30 min to an hour while you prep the rest.

Meanwhile, in a dry wok, toast rice, stirring constantly. I typically toast about a cup or so at a time and just keep it sealed in the cupboard so it’s readily available. It’s a great condiment to keep on hand. (Quick note here, Thai chefs will argue whether to use jasmine rice or “glutinous” sticky rice aka “sweet rice.” Just find what you like or have on hand and go with it.) After a few minutes of toasting, you’ll begin to see a little color. Around 10 min or so, the rice will begin to smell gloriously like the bottom of a bag of movie theater popcorn. Continue to toast and stir at least up to 20 minutes. Keep going longer for a stronger, more pronounced nuttiness in the rice. Transfer to a mortar and grind until you get a texture similar to granulated sugar. It’s okay if there is some inconsistency here, some grain bits a bit more nodular and some much finer. I like a little variation in the textures here.

To prepare the lemongrass, cut off the root end and remove the outermost fibrous layers until you get to the tender heart of the thing. Thinly slice the bottom 4” or so toward the root end. Keep the rest of the stalk in the freezer for stocks or curries or just to perfume some white rice.

In another bowl, combine nam prik pao, fish sauce, fresh lime juice, and sugar, and mix thoroughly to make the dressing. Add sliced lemongrass, thinly sliced (or minced, if you prefer) fresh bird’s eye chilis, and set aside. (Remember, these seeds will amp up the heat.)

Now’s probably a good time to start your rice if you’re planning on it, which you should be.

After allowing for a sufficient wade in the marinade, remove pork tenderloin, shake off excess marinade, and grill on med-high heat, about 5 minutes on each side or until an internal temperature reads 160 degrees. Remove from grill and let come to room temp.

Once cooled, slice pork into ⅛-¼” slices and place in a large mixing bowl. Toss in the dressing mixture with a good finger massage so the lime juice can penetrate the meat. Add all the torn herbs and toasted rice powder and toss, making sure that the rice powder is well dispersed throughout the salad. The herbs will moderately wilt in the dressing, so make sure not to bully them. Just toss and fold gently until everything is well incorporated. I tend to go heavy on the herbs here so that the dish is vibrant and refreshing with the underpinning funk of all the fish sauce and chili mixture.

Buon appetito, my friends.