Moo Manao means “lime pork”.
A spicy sauce with garlic and lime poured over slices of pork (shoulder or loin) served on a bed of crunchy cabbage and garnished with cilantro.
The key is the dressing, a simple mix of Thai kitchen staples, fish sauce, lime juice, chilies, and sugar.
The one in the photo tasted at the restaurant Rakhang Thai Bistro & Bar in Ao Nang during our trip in November 2024.
Other Thai recipes based on “moo”, or pork:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 1 lb pork (shoulder or loin)
- 5 cloves garlic (minced)
- 5 hot chilies (minced)
- 2 tbsps fish sauce
- 1 tbsp sugar
- 3 tbsps lime juice
- to taste cabbage
- to taste cilantro
- to taste salt
Steps
Slice the pork thinly and sprinkle with salt. Let it rest in the fridge for 30 minutes.
Prepare the vegetables. Finely chop the cabbage and mince the chilies and garlic.
Heat a pan over medium heat and add the salted pork slices with 4 tbsps of water. Cook until done, stirring occasionally.
Once the pork is cooked, transfer it to a bowl, removing excess water.
Add the minced chilies, garlic, cilantro, lime, white sugar, and fish sauce to the bowl. Mix.
Place the chopped cabbage on a serving plate, creating a bed, and arrange the pork on it, serving with sprigs of cilantro.Serve with steamed Jasmine rice.
