Thai Grilled Pork Salad

Instructions

1. Prepare the pork
   In a bowl, toss the sliced pork with 1 tablespoon of fish sauce. Let it marinate for at least 15 minutes while you prepare the other ingredients.
2. Make the dressing
   In a small bowl, whisk together the remaining 2 tablespoons of fish sauce, lime juice, palm sugar, and half of the sliced chilies until the sugar is dissolved. Adjust seasoning to taste - it should be a balance of salty, sour, and sweet.
3. Grill the pork
   Heat a grill pan or skillet over medium-high heat. Add the vegetable oil. When hot, add the marinated pork slices in a single layer (work in batches if needed). Cook for 2-3 minutes per side until nicely browned and cooked through. Transfer to a cutting board.
4. Slice the pork
   Once the pork has rested for about 5 minutes, slice it into thin strips against the grain.
5. Assemble the salad
   In a large bowl, combine the sliced pork, shallots, mint, cilantro, green onions, remaining chilies, and toasted rice powder. Pour the dressing over the mixture and toss gently to combine all ingredients evenly.
6. Serve and garnish
   Transfer the salad to a serving plate. Arrange cucumber slices around the edge of the plate. Serve immediately while still warm with sticky rice on the side if desired.