Yam Moo Yang (Grilled Pork Salad)

I know I promised more pork and here’s the first of two. However, this must be one of the healthiest ways to eat pork, super lean, no oils and a load of veggies and spices. It took hardly any time at all to make and works really well as a lunch for next day (just don’t pour the dressing over until you eat it). A perfect example of using the Thai 4 flavours (salty, sweet, sour and spicy) to make salad come alive!

For two people use:

• a lean whole piece of boneless pork (tenderloin, leg etc.)


• half a white or red onion, cut into strips


• a stalk of celery, cut in thin slices


• about 15 cherry tomatoes, halved


• a big handful of coriander leaves and stems, ripped up


• a small handful of mint leaves, ripped up

and for the dressing use:

• 3 cloves of garlic, peeled


• 3 red chillies, roughly chopped


• a big pinch of sugar


• juice of 1 lime


• a big splash of fish sauce (nam pla)

If you need to, trim the pork of any extra fat before placing in onto a foil lined tray and under a low-medium grill, keep a close eye on it and keep turning it so it doesn’t burn, depending on the size/shape of your pork, it may be about 15 mins. Once cooked, check to make sure its cooked all the way through before cutting into fairly thick slices. Leave to one side.

Now make the dressing, pound up the garlic and chillies in a mortar before adding in the sugar, lime and fish sauce. Put all the salad ingredients into a bowl, throw in the pork and briefly coat everything in the dressing before eating. 

That’s it, very easy!