Moo Manao Thai Spicy Garlic Lime Pork
Looking for a healthy, quick, and flavorful Thai salad? Try this Moo Manao Thai Spicy Garlic Lime Pork recipe! Tender pork with a zesty garlic lime dressing - guaranteed to explode with flavor in every bite!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound pork sirloin, very thinly sliced against the grain
- 2 1/5 tablespoons fish sauce
- 1/4 cup plus 1 teaspoon Lime juice
- 2-10 fresh Thai chilis
- 2 teaspoons sugar
- 2 sprigs cilantro
- 2 sprigs mint
- 2 tablespoons stock (from blanching the pork)
Instructions
- 1
Add 2 teaspoons of salt to a pot of water. (4-5 cups). Slice the pork thinly and blanch in boiling water for 30-45 seconds. Cook a tad bit longer if you worry about the rawness of the meat—up to 60 seconds. Cook less if you don't mind pork on the rare side, 15-30 seconds only if you slice your pork extremely thin. <
- 2
id="instruction-step-3">2. On a large serving plate, spread the blanched meat on a thin layer. Add lime juice and fish sauce. With your hands, massage the sauces with the meat and allow it to sit for 10 minutes while you cut up your veggies for serving on the side. This step is crucial as the meat will get a chance to cook and get even more tender and flavorful from the sauces. Marinate the pork in lime juice and fish sauce. <
- 3
id="instruction-step-4">3. Add garlic, chilies, sugar, and stock (water used to blanch the pork) to the pork and gently massage together. <
- 4
id="instruction-step-5">4. Add the cilantro and mint. Adjust seasoning with more fish sauce and lime juice. This salad leans on the tangy side, and I love mine extra tangy. Adjust until your taste bud is happy!
- 5
id="instruction-step-6">5. Prepare a serving plate with thinly sliced cabbage, napa, or romaine lettuce. Add the pork to the serving platter. Serve with fresh vegetables and sticky rice, or enjoy it as a light salad or appetizer!