Sawaddee ka welcome to hot thai kitchen today i'm gonna share with you a dish that's called
moo manao which literally means lime pork but what it actually is is this tender slices of
pork drench in this garlicky spicy lime dressing and then you have that with some vegetables it's
a healthy easy super refreshing dish that I don't know why I haven't made it up until now but it's
been requested recently and I kind of remembered oh yeah that's a great one so there you go after
years what I kitchen Mumma now let's get started so the choice of pork is very important because
as you see this dish is like the pork is the absolute star I am using pork but thinly sliced
and I choose pork but because it's more flavorful there's fat on it you could get away with pork
loin as well if you want something leaner but you want thin thin thin slices and I'm gonna season
this with some soy sauce not too much because the dressing will have a lot of flavor so you
don't want the pork to be too salty it's just some seasoning and as you can see the pork can
be sticky to help them slide easily from each other I'm gonna add just a tiny little bit of
oil poured from this tiny little thing that I got from my trip to Japan just look how cute I
just could not not get this right it's exactly 1 tablespoon now I'm also gonna add some water and
once the pork has time to marinate it's going to absorb all of that water make it more plump more
juicy now some cornstarch cornstarch in marinade ends up being what's called velvety and velvety is
basically when you create a layer of film around meat and when you cook it that layer of film kind
of seals in all the juices the Chinese do it a lot Thai people do it a lot too and that cornstarch is
gonna be our film right there but for this I'm doing a very light velvety you don't want to
overdo it because otherwise it can get slimy if you put too much velvet hang on looks like more
liquid now but trust me once it has a chance to sit it will absorb some of that so give this at
least 20 minutes more than that if you can but 20 is an absolute minimum the dressing is super super
simple and all the basics to Thai cuisine so of course a chili and for this I like to go with a
bigger one so I get more color out of it and or you can put more and some garlic I'm gonna pound
that down into a paste all right so once it's sort of ground up into a paste I'm just gonna
add my palm sugar like chopped palm sugar and that is gonna give us some more abrasion help
break down some of the more stubborn pieces and of course some fish sauce and if you've
got good fancy fish sauce now's the time to use it because it's a dish that's light fish sauce
flavor is prominent this is when you're gonna taste the difference and this is Mumma now you
got to add some now which is lime juice lots and lots of lime juice to finish it off with
some greenery I've got some chopped cilantro throwing it in there if you don't like cilantro
you can do green onions instead and that is it it is done alright so time to cook the pork so mumma
now is typically just blanched in boiling water which I've got right in front of me here and in
Thailand we actually blanch protein a lot it's quick and easy now as you can see the pork has
absorbed much of the liquid like there's barely any pooling liquid left that's what we want that
means the pork is super juicy now when it comes to blanching protein you can overcook the pork
very easily therefore what I'm going to do is I'm going to cook blanch the pork in this sieve here
and this means that when it's done I can lift the whole thing out I don't have to spend time
like fishing around for it and so that's way I can ensure I don't overcook it all of this is
going in at once and it's literally going to take 15 seconds the pork is so thin I'm just gonna use
chopsticks to spread them out and you want to use a wide sift for this so all the little bits
of velvetine can fall through and you don't end up dragging it all out that's it now I'm also going
to dunk it in my bowl of warm water right here and that's just ensure that sometimes you know
there's bits of the cornstarch mixture that's in there and I'm just kind of rinsing it to get rid
of any extra cornstarch bits because a dressing so light if you've got like any extra cornstarch
but sometimes you do feel a bit of a like a slipperiness in your mouth so we don't want any
of that and that is done for the pork so we are ready to serve but we need some fresh vegetables
to sort of help balance the heaviness of the meatiness of the pork so typically it's served
with some shredded cabbage to line the bottom of the plate and also some fresh vegetables and
classically they used raw Chinese broccoli the stems and the leaves but I prefer broccoli stems
because I find Chinese broccoli raw sometimes it's a little bitter so I just take broccoli
stems and I peel the outside because the outside can be tough soak it in some cold water and it's
crisp and cold goes really well with the pork I got some mint leaves to go you know for some
people who want to munch on mint as well it's really really nice so here you got your pork on
the bed of cabbage ooh I can feel with my tongue how soft the pork is ooh I'm salivating already
and you could toss the park with the dressing but it just looks better when all the bits of
garlic and chilies sort of resting on top of the pork so good look at that and you got to make
sure make sure there's no bald spots anywhere and now I'm gonna put just some mint leaves on
top because it's so cute and there you have it Mumma now so easy so delicious as I am about to
show you can you make sure I get some part oh that's a big one some cabbage so the cabbage is
not just there to like garnish the plate or to make it look like there's more pork than there
actually is it really does go well together I want to make sure I get a mint mmm oh that's so good
the texture of that pork is unreal it's soft its tender but it's got a bit of a bounce and
that's why I prefer pork butt to because it does have that bounce that pork loin doesn't
have it's garlicky its blimey it's spicy the perfect balance of sour and salty and spicy
and the vegetables really do balance it out you can have this with rice you can have this just
on its own and somebody on my Instagram said that looks like it would be good in a taco
answer you are absolutely right it would be so good in a taco so the recipe as always will be
on hot Thai Kitchen calm when you make it send me a photo on Facebook Twitter or Instagram oh
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