Thai · PANTRYHOP RECIPE
Nam Jim Jaew with Grilled Pork and Rice
35 minutes · 4 servings · omnivore
This is a common Isan-style grilled pork meal with a bright, tangy dipping sauce.
Ingredients
Check you have the quantities below.
- 600 g pork shoulder steaks
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups jasmine rice, cooked
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp toasted rice powder
- 1-2 tsp chili flakes
- 1 tbsp palm sugar or brown sugar
- 1 shallot, finely sliced
- 2 tbsp cilantro
Let’s make it
- Season the pork with salt and pepper, then grill or pan-sear until browned and the thickest part reaches 63 C/145 F; rest 3 minutes.
- Mix lime juice, fish sauce, toasted rice powder, chili flakes, sugar, shallot, and cilantro for the dipping sauce.
- Slice the pork and serve with rice and the sauce.
- Stir the sauce before eating so the toasted rice powder stays evenly mixed.
Set some plain pork slices aside before adding extra chili to the dipping sauce.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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