This is one of my old favorites. The taste is rather unusual and quite extraordinarily spicy. I must admit to taking a bit of perverse pleasure in watching western visitors not familiar with Thai cuisine dig into moo manao on the assumption that a 'salad' - especially one served cool - will not be too spicy.
This recipe is extremely easy to make. You can prepare it first and set it aside while cooking a curry or other dish that should be served hot. This dish should be served with some raw 'cooling' vegetables to help take the heat off. Common choices are long beans and the stalks of Chinese kale.
Pork with lime salad.
|Pork Tenderloin||200 g|
|Red spur chillies||2 Tbl||Finely chopped|
|Fish sauce||1 Tbl|
|Lime juice||3 Tbl|
- Grill the pork until cooked through, then slice about one centimeter / ¼ inch thick. Arrange the slices on a serving plate. For the dish in the photo, I went with an easier route of using pork that was already thinly sliced from my local Thai supermarket.
- Grind the garlic and chillies together until well mashed. Mix in the sugar, fish sauce and lime juice.
- Pour the spice mixture over the pork. Serve garnished with lime slices. Some cooks serve this cold, or even iced.