Waterfall Pork Mu Nam Tok

Waterfall Pork Mu Nam Tok

You may wish to make more than you’ll think you need!



For Waterfall Pork Mu Nam Tok:

  • 4 large cloves garlic, minced
  • 2 tablespoons dark (or regular) soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1 1/2 pounds boneless country ribs or another well-marbled cut of pork, about 3/4 to 1” thick
  • For serving, toasted rice, Quick Asian Pickled Cabbage and Cry Sauce, cilantro & mint, sticky or white rice

For the Toasted Rice Powder:

  • 1/4 to 1/2 cup rice


For Waterfall Pork Mu Nam Tok:

Combine garlic, soy, brown sugar, oil, sesame oil, oyster sauce, vinegar, black pepper and white pepper in a large resealable plastic bag. Add pork, seal bag, and turn pork to coat. Chill at least 4 hours and up to two days; the longer the better.

Prepare grill, medium-high heat and lightly oil grill grates. Remove pork from marinade and grill, turning occasionally, until pork is cooked through, caramelized and dark in spots, about 3 to 4 minutes per side. Let rest several minutes before serving.

Toasted Rice:

In a dry skillet, stirring often, toast a little rice until golden brown over medium-low. Take your time moving it off heat and shaking if it gets too hot, then returning to heat. Cool. Pulverize (but not quite to a powder) in a mortar and pestle, spice grinder or food processor. Alternatively, add to a Ziploc and crush. Any excess keeps in a tightly sealed jar for weeks.

Serve with cilantro, mint, and rice powder along with Asian Pickled Cabbage and Cry Sauce.

Keywords: Asian, Bargain Meal of the Week, Brown Sugar, country style ribs, Oyster Sauce, Pork, Pork Shoulder Recipe, rice vinegar, Soy, Thai, Toasted Rice, Vinegar.

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