Thai Grilled Pork Salad (Yum Moo Yang)

• 300g pork shoulder blade
• 1 tbsp oyster sauce
  
• 1/2 teaspoon ground pepper
• 1/2 onion thinly sliced
• 1/4 cup of celery leaf
• 3 cloves of garlic (thinly sliced)
• 3 red bird eye chillies
• 1 tbsp coriander stalks
• 1 tbsp palm sugar
  
• 4 tbsp lime juice
  
• 3 tbsp fish sauce
  

Special Cooking Equipment Used

• food processor
  
• mixing bowl
  

Cooking instructions

Step 1: First we need to marinate the pork. Place 300g of pork shoulder blade into a mixing bowl, and add 1/2 teaspoon of ground pepper, and 1 tbsp of oyster sauce. Rub the ingredients into the pork, and leave to marinate for at least 15 minutes.

Step 2: Place on a grill and bake in the oven for 20 minutes at 200 degrees.

Step 3: Whilst the pork is baking, we can make our salad dressing. Add 3 red bird eye chillies and 1 tbsp of coriander stalks to a food processor, and blend until the chilli is broken down. Then add 1 tbsp of palm sugar, 4 tbsp of lime juice, and 3 tbsp of fish sauce. Blend for about 30 seconds until everything is completely mixed together.

Step 4: Once the pork is cooked, slice it up into thin strips, then add to a mixing bowl, along with 1/2 a thinly sliced onion, 3 cloves of thinly sliced garlic and 1/4 cup of celery leaf (cut the leaves into halves). Then pour in the sauce we just made in our food processor, and mix everything together thoroughly. Now you are ready to serve and enjoy! We had ours with sticky rice, but you can eat it with steamed rice or just on its own.