Spicy. Sour. Savory. Moo Manao

De Pailin's Kitchen · 25 min

Ingredientes

Preparación

1. Combine the pork with the soy sauce, water and oil and mix well. Add the cornstarch, mix again and let it marinate for at least 20 minutes.
2. Pound the garlic and chilies into a paste in a mortar. Add the palm sugar and pound until mostly dissolved. Add the fish sauce and lime juice and stir. Stir in the chopped cilantro.
3. Line the serving plate with shredded cabbage. If using Chinese broccoli, separate stems and leaves and peel the outer skin of the stems; if using broccoli stem, peel it first. Soak the vegetables in ice-cold water until serving.
4. Bring plenty of water to a full boil and prepare a big bowl of warm water beside it. Blanch the pork in a wire skimmer or spider for 15 to 30 seconds, stirring to separate it. Remove it as soon as it is done. For lean pork such as loin, remove it when the outside looks done so the inside stays medium. Dunk the pork in the warm water to rinse off the coating, then drain well.
5. Lay the pork in one layer on the cabbage, spoon the dressing evenly over it, and top with mint leaves. Serve with the vegetables on the side.

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