Recipe information
Make Goi Moo in just 45m. grilled pork belly mixed with chili, shallots, fish sauce, lime juice, mint, cilantro, and roasted rice powder
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Ingredients
Pork & Marinade
Dressing & Salad
Roasted Rice Powder & Garnish
Pork & Marinade
1. Prepare and marinate pork
Slice the pork belly across the grain into 1/4- to 1/3-inch thick pieces. Pat dry with paper towels. In a bowl combine 1.5 tbs fish sauce, 1 tsp light soy sauce, 1/2 tsp sugar, and 1/4 tsp black pepper. Toss the pork with the marinade to coat evenly and let sit at room temperature for 15–20 minutes (or refrigerate for up to 1 hour).
2. Grill pork
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until very hot. Brush the grates or pan with 1 tbs oil. Grill the pork pieces in a single layer (work in batches if needed) 2–3 minutes per side, or until nicely charred and cooked through but still juicy. Remove to a plate and let rest 5 minutes, then thinly slice or roughly chop into bite-sized pieces.
Roasted Rice Powder & Garnish
3. Make khao khua (roasted rice powder)
Place 3 tbs uncooked jasmine rice in a dry skillet over medium heat. Stir constantly and toast until the rice is golden brown and fragrant, 6–8 minutes. Transfer to a mortar or spice grinder and pound or grind briefly until coarse powder — some grains should remain slightly crunchy. Set aside to cool.
4. Prepare garnish
Coarsely chop 2 tbs roasted peanuts if using. Thinly slice lime wedges for serving and set aside.
Dressing & Salad
5. Make dressing
In a small bowl combine 3 tbs lime juice, 1.5 tbs fish sauce (dressing), and 1 tbs palm or brown sugar. Stir until the sugar dissolves. Taste and adjust balance — it should be bright, salty, sour, and slightly sweet.
6. Assemble salad
In a large bowl add the grilled chopped pork, thinly sliced shallots (3 each), 2 thinly sliced bird's eye chilies (or to taste), 1 clove minced garlic, 1/2 cup torn mint, 1/2 cup chopped cilantro, 2 sliced green onions, and 1/2 sliced cucumber if using. Pour the dressing over the mixture and toss gently to combine.
7. Finish and plate
Sprinkle 1–2 tbs roasted rice powder over the salad and toss once more so the powder clings to the pork and aromatics. Taste and adjust with extra fish sauce, lime, or sugar if needed. Garnish with chopped roasted peanuts and a light pinch of red chili flakes if desired. Serve immediately with lime wedges.
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