Lime Pork (Moo Manao)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1/2 pound pork
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices
3 Tbsp. fish sauce
3 Tbsp. lime juice
1 Tbsp. fresh garlic, finely chopped (use more if desired)
1 Tbsp. fresh Thai chile peppers, finely chopped
1 Tbsp. parsely root, finely chopped
1 tsp. sugar

Instructions:

Grill the pork over medium-high heat until done, then cut the pork into thin slices. Transfer the pork to a serving plate. Remove the leaves from the Chinese kale or cabbage and cut the stems into 1″ pieces, then chill for the garnish. Prepare the lime slices and set aside.

Thoroughly mix the remaining ingredients and pour the mixture over the pork. Garnish with kale and lime slices.

Recipe from ImportFood.com online.