Yam Moo Yang from Duroc

As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic.

For 4 persons

Difficulty Level: Moderately Difficult

Expenses: 15-20 Euro

Time Effort: 1.0 Hours

Preparation takes 0.5 hour

Tools

Grill, gastro rubber gloves, two bowls, two cutting boards, two sharp knives, one tablespoon, one teaspoon, two kitchen towels (cotton)

Ingredients

500 g grilled pork loin from Duroc pork (already rested)
1 large tomato
2 limes
1 small red chili (Thai PrikKiNu)
1 tablespoon of sugar
A pinch of salt
¼ teaspoon freshly ground coarse pepper
½ green cucumber
½ bunch of coriander
½ spring onion
7 small red onions (Asian)
2 tablespoons Thai fish sauce
2 tablespoons Thai soy sauce (light)
4 cloves of black garlic
1 tablespoons olive oil

As described in the article about the grilled Duroc pork loin, I had planned a piece of it for another dish – the Yam Moo Yang, or in English the salad with grilled pork. Here follows my recipe for it.

Preparation

First of all, you should prepare all the ingredients – everything that needs to be peeled and washed is done beforehand – prepare the cutting boards (one for the meat, one for the vegetables) and the bowls.

Now put on the gloves and start cutting the vegetables. Tomatoes, cucumber and spring onion should be cut into pieces of about the same size. After peeling, cut the small red onions into slightly thicker (2-3mm) slices and the chillies into small rings.

Cut the black garlic cloves into small cubes. The limes can either be cut in such a way that they are easy to squeeze by hand or you can use a press.

Now cut the grilled pork loin into fine slices (maximum 3 mm) and if necessary, also into strips – i.e. into a size suitable for a fork – and put them into a bowl.

Now add the rings of chili, the cubes of black garlic, pepper, sugar and salt as well as two tablespoons each of fish and light soy sauce. Mix the whole thing and then gradually add the juice of the limes.

Once the mixture has soaked for a few minutes, add the remaining ingredients (tomato, cucumber, coriander, spring onion, red onions & olive oil) and leave to soak for another three minutes. It can’t hurt to mix it from time to time.

Taste the salad again – season if necessary – and enjoy this refreshing dish. You can serve it with rice – I personally find a slice of good black bread (with crust) ideal.