When I go to the restaurant, especially for dinner, I mostly order “Moo Manaow” Normally I don’t like pork but this dish is made of steamed pork and fresh kale. The steamed pork is very soft in a sour and spicy sauce and it’s tastier when we eat it together with fresh kale. To make the kale crispy put it in the refrigerator after you sliced it. You can place the steamed pork on top of the kale then pour over some seasoning or you separate fresh kale and steamed pork. In this case you can put some ice on top of the kale.
Ingredients:
500 grams pork, sliced into small pieces
200 grams kale
10 Thai peppers
4 cloves garlic
3 tablespoons lemon juice
2 tablespoons fish sauce
½ teaspoon sugar
1cup water
Preparations:
1.Wash the pork and dried pat. Slice pork into small pieces. Marinate pork with a tablespoon of lemon juice.
2.Wash the kale, cut off the old leaves just keep young leaves on the top. Peel the kale skin at the bottom of stalks then thinly slice all. Place on a serving plate and put in the refrigerator.
Cooking Instructions:
1.In a mortar, crush Thai peppers and garlic, add little lemon to prevent Thai peppers to turn black. Spoon it into the mixing bowl.
2.Add lemon juice, fish sauce and sugar. Mix well and set aside.
3.Boil water in a pot, when it boils add slice pork and stir for 2 minutes.
4.Take the plate of slice kale off the refrigerator. Spoon the pork and put onto the top of the kale then top with seasoning. Garnish with mint leave on top and serve immediately.
