Thai Spicy Garlic Lime Pork "Moo Manao"
One of Thailand's best-kept secrets: moo manao. Tender juicy sliced pork with a spicy, garlicky lime dressing. It's a classic drinking food, but it's great any time, served with rice as a meal or on its own as an appetizer!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g pork loin or pork shoulder, very thinly sliced against the grain (see note)
- 2 tsp soy sauce
- 3 Tbsp water
- 2 tsp oil
- 1 Tbsp cornstarch
- 3 cloves garlic
- 1-2 Thai chilies, to taste
- 1 ½ Tbsp palm sugar
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
- 4-5 springs cilantro
- ~ 2 cups shredded cabbage
- Some crunchy fresh veg of your choice (see note)
- A few sprigs of mint
Instructions
- 1
Marinate the pork: Combine pork with soy sauce, water and oil and mix well. Add cornstarch and mix well, and let marinade for at least 20 minutes.
- 2
Make the dressing: In a mortar and pestle, pound garlic and chilies into a paste. Add palm sugar and pound until mostly dissolved. Add fish sauce and lime juice and stir to mix. Stir in chopped cilantro.
- 3
Line the serving plate with shredded cabbage. For your side veggies, if using Chinese broccoli, separate the stems and leaves, then peel the outer skin of the stems. Soak the veg in ice cold water to keep them crisp and cold until ready to serve. If using broccoli stem, peel the skin off first.
- 4
Cook the pork: Bring plenty of water to a full boil. Prepare a big bowl of warm water on the side. Place the pork in a wire mesh skimmer or a spider (see video) then blanch pork in the boiling water for 15-30 seconds, stirring the pork a bit to spread them apart. Remove the pork immediately as soon as it's done—the pork overcooks very quickly in boiling water! If using lean pork such as loin, remove it as soon as the outside looks done; you want the inside to still be medium to prevent it from being dry. Dunk the pork into the bowl of warm water to rinse off any bits of velveting and drain well.
- 5
Plate: Place the pork on top of the cabbage in one layer, then spoon the dressing evenly over the pork. Top with mint leaves and serve with a side of veggies.
- 6
Enjoy!