What is the meaning of moo nam tok?

Moo Manao translates to "pork with lime" in Thai.

What are Thai salads known for?

Thai salads and other dishes are often known for a combination of tangy, spicy, sweet, and savory. all the robust yet light flavors that Thai food is popular for.

Can I use lemon juice instead of lime juice?

Lemon juice can be used as a substitute for lime juice, but it will alter the flavor slightly.

Can I use soy sauce instead of fish sauce?

I highly recommend not substituting soy sauce if possible, as the fish sauce is one of the main flavors of this recipe.

Moo Manao (Thai Spicy Garlic Lime Pork)

Name: Moo Manao Thai Spicy Garlic Lime Pork
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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)

Description

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!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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. 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!

Notes

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.

Prep Time: 10
Cook Time: 10
Category: healthy Thai recipes
Method: boiling
Cuisine: Thai