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!

Want more authentic Thai recipes that are healthy and delicious? Try crying tiger, beef waterfall salad, chicken Laab, Yum Woon Sen, Pla Goong shrimp salad, and Yum Talay Seafood salad. 

What is Moo Manao Thai Spicy Garlic Lime Pork

Moo Manao is a delicious Thai dish known for its tangy and spicy flavors. This recipe features thinly sliced pork cooked in a zesty marinade of lime juice, garlic, chilies, and fish sauce.

Why You'll Love This Recipe

• It's healthy and light, perfect for a light dinner on a weeknight. 
• It's easy and fast to make. This Thai salad uses very little prep time and can have a delicious meal quickly. 
• You'll experience a burst of flavors from lime, garlic, chilies, and fish sauce combined to make very addictive flavors of Thai cuisine.
• You can grab all the key ingredients at your regular store! If you want Thai fish sauce brands like Squid, Mega, or Reb Boat, visit your favorite Asian grocery store.

Moo Manao Ingredients

• Pork sirloin. Pork tenderloin or pork shoulder will also work well for this recipe. The leaner the cut of the pork, the less time you want to blanch it, as the meat will get touchy and chewy quickly. You also want to slice it thinly for tenderness and quick cooking.
• Fish sauce. Adds umami flavor to the marinade. More about essential Thai sauces here.
• Lime juice. Provides acidity and helps tenderize the meat.
• Fresh Thai chilies. Add heat and spice to the dish. Read more about Thai pantry essentials here.
• Sugar. Use white, light brown, or palm sugar to help Balance out the sourness of lime juice.
• Cilantro. Adds a light and herbal touch to the salad. Read more about Thai herbs here.
• Mint leaves. Adds freshness and aroma to the dish.
• Water. Used for blanching the pork and enhancing the marinade.

Please see the exact measurements in the recipe card at the end of this post.

How to make Moo Manao Thai Spicy Garlic Lime Pork

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 more rare side. 15-30 seconds only if you slice your pork extremely thin. 

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. Add garlic, chilies, sugar, and stock (water used to blanch the pork) to the pork and gently massage together.

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. 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!

How to Serve

• Enjoy Moo Manao with sticky rice, Thai papaya salad, or Thai light salads like Yum Woonsen.
• Have an icy cold Thai Iced Tea Limeade (Cha Ma Nao) to help soothe the spiciness!
• Serve generous fresh, crunchy vegetables like cucumbers, cabbage, napa cabbage, and baby romaine lettuce. 
• Cut the veggies into a spoon-like shape to use them to scoop up the tender slices of pork.
• Have a small bowl of lime wedges and thinly sliced chilis at the table for those wanting more customization. 

Cooking Tips for the Perfect Moo Manao

• In Thai cooking, especially in salads, there are a lot of dishes that are eaten raw or near raw. This Moo Manao is one of them, but please be aware that you also increase your risk of raw food not agreeing with your stomach, especially if you are not used to eating a lot of raw food. Please use caution. 
• Also, know that The salt in the water, lime juice, fish sauce, and hot chilis will help cook the meat even more after blanching if you are worried about consuming raw food. 
• Adjust the amount of chilies according to your spice preference.
• The quality of your meat matters very much in this Thai salad. Use tender cuts of pork for best results.

Helpful Kitchen Tools

• Stockpot for blanching the pork.
• Use a wire mesh skimmer for scooping out the pork.

Variations 

• For a vegetarian version, use tofu or portobello mushrooms.
• You can use chicken, shrimp, salmon, or beef instead of pork.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

More Thai Recipes to Try Now

• How to make purple sticky rice
• Moo Ping Thai Grilled Pork Skewers
• Thai Swimming Rama (Chicken with Peanut Sauce and Spinach)
• Kao Moo Dang (Chinese BBQ Red Pork)

Frequently Asked Questions

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