Som Tum Kor Moo Yang (Thai Papaya Salad with Grilled Pork Neck) by Nong and Josh

 

Ingredients

• Grilled Pork Neck: 200 grams (cut into bite-sized pieces)

• Shredded Raw Papaya: 1 cup

• Yardlong Beans: 2-3 pods (cut into small pieces)

• Cherry Tomatoes: 3-4 pieces (halved)

• Bird's Eye Chilies: 5-10 pieces (depending on your spice preference)

• Garlic: 3-4 cloves

• Fish Sauce: 2 tablespoons

• Lime Juice: 2 tablespoons

• Palm Sugar: 1 tablespoon

• Roasted Peanuts: 2 tablespoons

  
  

  
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Instructions

1. Prepare the Aromatics: In a mortar, pound the garlic and bird's eye chilies until bruised, then add the yardlong beans and pound gently.

2. Season: Add the palm sugar, fish sauce, and lime juice into the mortar. Mix well until the sugar is dissolved.

3. Mix Ingredients: Add the tomatoes and shredded raw papaya. Gently pound and mix everything together until well-combined with the dressing.

4. Add Protein: Add the grilled pork neck into the mortar and toss gently so the flavors soak into the meat.

5. Serve: Transfer to a plate, top with roasted peanuts, and it is ready to serve.

Tip: If you prefer a richer, more authentic "Nua" flavor, you can add 1 tablespoon of boiled fermented fish sauce (pla ra) to the dressing.

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