Begin by marinating the pork. In a large bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1/2 tablespoon of sugar. Mix well, then add the pork shoulder. Let it marinate for at least 30 minutes, allowing the flavours to penetrate the meat.

While the pork is marinating, prepare the toasted rice powder if using. In a dry pan, toast a few tablespoons of uncooked sticky rice over medium heat until golden brown and fragrant. Let it cool, then grind it into a coarse powder. This will be sprinkled over the salad later, adding a nutty flavour.

Preheat your grill or pan to a medium-high heat. Grill the marinated pork for 10-12 minutes, turning occasionally, until it is charred on the outside and cooked through. The smoky aroma from the grill adds a rich depth of flavour to the dish. Let the pork rest for 5 minutes before slicing.

In a separate small bowl, make the dressing by mixing the remaining fish sauce, lime juice, sugar, and Thai chili flakes. Stir until the sugar dissolves completely, tasting and adjusting the balance of salty, sour, and sweet to your preference.

Thinly slice the grilled pork against the grain. Place the slices into a large mixing bowl. This slicing technique ensures the pork remains tender.

Add the shallots, green onions, cilantro, and mint leaves to the pork. Pour the dressing over the pork and herbs, then toss everything gently to combine. The salad should be flavourful, with fresh herbs balancing the rich pork.

Sprinkle the toasted rice powder over the salad (if using), and toss once more to incorporate it evenly. This step enhances the texture, giving the dish a satisfying crunch.

Serve Nam Tok Moo immediately with cucumber slices and fresh lettuce or cabbage leaves on the side. The crisp vegetables offer a refreshing contrast to the spicy, savoury pork. You can also wrap the pork salad in lettuce or cabbage for a delightful bite.