Spicy Grilled Pork Waterfall Salad with Mint

Season the pork neck lightly with a pinch of salt and pepper. Preheat your grill or grill pan to medium-high heat (around 200°C).

Grill the pork neck for 4-6 minutes per side, depending on thickness, until cooked through but still juicy. Aim for a nice char on the outside. Remove from heat and let it rest for 5 minutes before thinly slicing against the grain.

In a mixing bowl, combine the fish sauce, fresh lime juice, toasted sticky rice powder, and dried chili flakes. Stir well to dissolve the rice powder and chili.

Add the sliced grilled pork to the bowl with the dressing. Then add the thinly sliced shallots, chopped spring onions, fresh coriander, and fresh mint leaves.

Gently toss all ingredients together until everything is well coated. Taste and adjust seasoning if needed, adding more fish sauce, lime, or chili to your preference.

Serve immediately on a bed of fresh lettuce leaves, perhaps with a side of sticky rice for a traditional Thai experience. Enjoy this vibrant and refreshing salad!