Mu Manao (Thai Lime Pork)

Ingredients

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 stalk lemongrass, thinly sliced 1 stalk lemongrass, thinly sliced
• 4 kaffir lime leaves, torn 4 kaffir lime leaves, torn
• 1 cup bell peppers, thinly sliced 1 cup bell peppers, thinly sliced
• 1 cup snow peas 1 cup snow peas
• 1/2 cup fresh cilantro leaves, chopped 1/2 cup fresh cilantro leaves, chopped
• Steamed jasmine rice, for serving Steamed jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and sliced chili peppers. Stir until the sugar has dissolved.
2. 2.
   Add the sliced pork tenderloin to the marinade and let it sit for at least 30 minutes to allow the flavors to infuse.
3. 3.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. 4.
   Add the marinated pork and stir-fry for 3-4 minutes until it is cooked through and slightly caramelized.
5. 5.
   Add the lemongrass, torn kaffir lime leaves, bell peppers, and snow peas to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Remove from heat and garnish with fresh cilantro leaves.
7. 7.
   Serve Mu Manao hot with steamed jasmine rice.

Treat your ingredients with care...

• Pork tenderloin — For the best results, slice the pork tenderloin thinly against the grain to ensure tenderness.
• Lemongrass — To release the aromatic oils, bruise the lemongrass stalk with the back of a knife before slicing it.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. Just soak them in warm water for a few minutes before tearing and adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or sprinkle some crushed red pepper flakes.
• Adjust the sweetness and sourness of the dish by adding more or less brown sugar and lime juice, according to your taste preferences.
• If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.

Serving advice

Serve Mu Manao hot with steamed jasmine rice on the side. The fragrant rice helps to balance the bold flavors of the dish and provides a neutral base to soak up the delicious sauce.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and a wedge of lime for an attractive presentation. The vibrant colors of the bell peppers and snow peas will add visual appeal to the dish.