Moo Manao (Spicy Pork with Lime)
When I was in college I loved to enjoy an extra long lunch with friends at Sam Yan market, whose cheap but delicious upstairs restaurants were tremendously popular with young people. Our lunch time was always full of chit chat and, of course our favorite foods.
Moo Manao (Spicy Pork with Lime) was one of spicy salad dishes we loved and often ordered. To us having Moo Manao was like having a cup of coffee,...well definitely not in term of taste, but in term of the wake up call for the brain. Moo Manao was not contain any caffeine, instead it is the harsh spiciness that made our brain ticking. If you are considering a healthier alternative for coffee, check out my Moo Manao recipe here!
200 grams pork, sliced into bite size
1 tablespoon fish sauce
1 tablespoon freshly squeezed lime juice
a pinch of salt
1 teaspoon sugar
7-8 chilies (adjust to tolerance), pounded
2 tablespoon Thai garlic, pounded
1 tablespoon stock from steaming the pork
parboiled cabbage (optional)
1. Line the pork in a clean plate, steam over the high heat for 5-7 minutes. Set aside.
2. Now you should see the stock left on the plate, keep it.
3. In a small bowl, add 1 tablespoon of stock, mix well with the rest of ingredients.
4. Shake off the access stock, then transfer the pork to the serving bowl. Add the parboiled cabbage. Ladle the spicy sauce over, serve warm with a plate of steam rice.