Go Back
Print

Thai Grilled Pork Salad

A spicy and tangy pork salad best served cold

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 bunch Culantro chopped
  • 2 Limes cut into wedges
  • ½ Large red onion Or shallots, thinly sliced
  • 2-3 lb Pork shoulder skin-on preferred

For the Marinade

  • ½ tbsp Brown sugar
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp White pepper

For the Sauce

  • ½ cup Water
  • 3-4 tbsp Brown sugar
  • 2 tbsp Fish sauce
  • 3 tbsp Fermented fish sauce
  • 15-30 Thai chilies depending on size, finely chopped
  • 2 tbsp Lime juice

Instructions

For the Marinade

  1. Add all ingredients for the marinate to a bowl and combine, then place the pork shoulder in the bowl and coat well. Set this aside for 30 minutes to marinate.

For the Sauce

  1. Place your ½ cup water into a small sauce pan and bring to a boil. Stir in the brown sugar and return to a boil for about 2 minutes or until the sugar has dissolved and some of the water has evaporated.

  2. Add your sugar mixture to a large mixing bowl and combine with the remaining sauce ingredients, along with the chopped up onion.

For the Pork

  1. Preheat oven to 375°f

  2. Once the pork has marinated for at least 30min, remove from the marinade and place on a roasting rack set inside a foil-lined baking sheet. Roast for 30-40 minutes or until the edges start to char and an internal temp of 165°f has been achieved. Check on the pork after about 15 minutes and flip to allow even cooking and caramelization.

  3. Allow the pork to cool and slice into thin, bite-sized pieces. Add your cut up pork to the mixing bowl holding the sauce, toss in the cut up culanto, then stir to cover everything in the sauce. All done!

Recipe Notes

I used about 35 Thai chilies when I made this... Don't do that unless you want to be sweating and crying while you eat this, I would say 15 is just enough to give you the heat without boiling your tongue.