Spicy Garlic Lime Pork "Moo Manao"

Moo Manao means "lime pork," but that name doesn't do it justice because it's really one of Thailand's best kept secrets. A spicy garlic lime dressing is poured over tender and juice pork slices, all of this is on top of crunchy cabbage and garnished with mint. It's one of those things that makes people's eyes light up when they first try it because it the bright and bold flavours are unexpected. It is also super easy!

Moo manao is a popular Thai drinking food, and I must say it goes so well with beer, but I think it is also great any time, with rice or on its own!

*If you don't eat pork you can substitute chicken breast or thighs.

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Ingredients and Notes

Here are all the ingredients and important notes about them. For amounts, check out the full recipe card below.

• Pork shoulder or pork loin. I prefer using pork shoulder because it's more flavourful and juicy, but I try to choose pieces that are on the leaner side as you don't really want too many big pieces of fat on it. Pork shoulder can be a bit tricky to work with because of its irregularity, so pork loin or tenderloin can be used instead though be very careful not to overcook these as they are lean and can become dry. Be sure to slice the pork against the grain for max tenderness.
• Soy sauce
• Oil
• Cornstarch. Cornstarch is added to the marinade, and when blanched, the starch will form a very thin layer of gel around the pork which helps keep the juices inside. This technique is called velveting.
• Garlic
• Thai chilies. You can add as many as you want here to customize the spice level.
• Palm sugar. Palm sugar will yield a dressing with more complex flavour. If you don't have it, substitute light brown sugar. Read more about palm sugar.
• Lime juice. Only fresh lime juice for this, no bottled!
• Fish sauce. It's important to use good quality fish sauce as it is a main ingredient. Read about how to choose good fish sauce.
• Cilantro
• Shredded cabbage. You can also do a mix of cabbage and shredded carrots, broccoli stems, kohlrabi, basically anything you'd eat in a slaw.
• Fresh mint leaves.
• Some crunchy fresh veg of your choice (optional). This is extra, but we typically serve moo manao with some raw Chinese broccoli, and you can use the leaves as a wrap and munch on the stems. But really, this could be any fresh veggies you like. Peeled broccoli stems, cucumber, carrots, kohlrabi, celery, or even serve this with some lettuce leaves if you want to wrap it.

How to Make Spicy Garlic Lime Pork "Moo Manao"

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Combine pork with soy sauce, water and oil and mix well. Then add the cornstarch and mix well.
2. Marinade for at least 20 minutes and up to overnight.
3. For the dressing, in a mortar and pestle, pound garlic and chilies into a paste.
4. Add the palm sugar and pound until mostly dissolved. Then add fish sauce and lime juice and stir to mix. Stir in chopped cilantro.

1. Bring a large pot of water to a full boil. Prepare a big bowl of warm water on the side for rinsing the pork. Place the pork in a wire skimmer (no fine mesh) or a spider then blanch pork in the boiling water for 15-30 seconds, stirring the pork a bit to spread them apart.
2. Remove the pork as soon as it's done—the pork overcooks very quickly in boiling water! Dunk the skimmer into the bowl of warm water and shake it around to remove any bits of velveting and drain well.
3. Line the serving plate with shredded cabbage and any side veggies.
4. Place the pork on top of the cabbage in one layer, then spoon the dressing evenly over the pork. Top with mint leaves and enjoy!

Recipe Card

Thai Spicy Garlic Lime Pork "Moo Manao"

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 2 appetizer servings

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Description

One of Thailand's best-kept secrets: moo manao. Tender juicy sliced pork with a spicy, garlicky lime dressing. It's a classic drinking food, but it's great any time, served with rice as a meal or on its own as an appetizer!

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Ingredients

• 200g pork loin or pork shoulder, very thinly sliced against the grain (see note)
• 2 tsp soy sauce
• 3 Tbsp water
• 2 tsp oil
• 1 Tbsp cornstarch
• 3 cloves garlic
• 1-2 Thai chilies, to taste
• 1 ½ Tbsp palm sugar
• 3 Tbsp lime juice
• 2 Tbsp fish sauce
• 4-5 springs cilantro
• ~ 2 cups shredded cabbage
• Some crunchy fresh veg of your choice (see note)
• A few sprigs of mint

Ingredients and Kitchen Tools I Use

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Instructions

1. Marinate the pork: Combine pork with soy sauce, water and oil and mix well. Add cornstarch and mix well, and let marinade for at least 20 minutes.
2. Make the dressing: In a mortar and pestle, pound garlic and chilies into a paste. Add palm sugar and pound until mostly dissolved. Add fish sauce and lime juice and stir to mix. Stir in chopped cilantro.
3. Prepare the plate & veg: Line the serving plate with shredded cabbage. For your side veggies, if using Chinese broccoli, separate the stems and leaves, then peel the outer skin of the stems. Soak the veg in ice cold water to keep them crisp and cold until ready to serve. If using broccoli stem, peel the skin off first. 
4. Cook the pork: Bring plenty of water to a full boil. Prepare a big bowl of warm water on the side. Place the pork in a wire mesh skimmer or a spider (see video) then blanch pork in the boiling water for 15-30 seconds, stirring the pork a bit to spread them apart. Remove the pork immediately as soon as it's done—the pork overcooks very quickly in boiling water! If using lean pork such as loin, remove it as soon as the outside looks done; you want the inside to still be medium to prevent it from being dry. Dunk the pork into the bowl of warm water to rinse off any bits of velveting and drain well.
5. Plate: Place the pork on top of the cabbage in one layer, then spoon the dressing evenly over the pork. Top with mint leaves and serve with a side of veggies.
6. Enjoy!

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Notes

1. I like to use pork butt (collar butt) because it has more flavour and fat, but it's kind of a hard piece to work with because it's such an irregular shape. You can also use pork loin, which is leaner and easier to work with, but I would suggest buying a loin roast, not chops, so you can easily slice the pork against the grain. And if using loin, be EXTRA careful not to overcook the pork because it is very lean and will be bone dry if overcooked. Aim to cook it to medium doneness if using loin. 
2. We typically serve moo manao with some raw Chinese broccoli, and you can use the leaves as a wrap and munch on the stems. But really, this could be any fresh veggies you like. I use peeled broccoli stems, but you can do cucumber, carrots, kohlrabi, celery, or even serve this with some lettuce leaves if you want to wrap it.