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Mu daet diao is an authentic Thai dish made with sliced pork meat that is soaked overnight or for a few hours in a marinade of salt and fish sauce. It is then allowed to dry in the sun for several hours before preparation. For added flavor, the marinade can be flavored with chopped garlic, pepper, coriander seeds, light soy sauce, oyster sauce, and sugar.
The sun-dried pork slices are deep-fried in heated oil until nice and fragrant, then served with cooked sticky rice, tomato slices, green lettuce leaves, and hot chili sauce for added spiciness. This Thai-style pork jerky is commonly sold by som tum vendors.
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Khao kha mu is a Thai dish which consists of braised pork leg served over rice, complemented with a variety of side dishes and flavorful condiments. The leg is shortly seared and then braised in a flavorful broth which is usually spiced with anise, coriander, five spice powder, soy sauce, brown or palm sugar, and cinnamon.
The spices infuse the meat, and the whole process results in a tender, succulent, and incredibly flavorful dish. Boiled eggs, mustard greens, and the leafy Chinese broccoli kana are also added and cooked in the same broth. In Thailand, khao kha mu is usually sold by numerous street vendors who exclusively prepare it as their specialty.
MOST ICONIC Khao kha mu
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The star ingredient in this simple Thai dish is grilled pork, most commonly grilled pork neck (ko mu yang). Before grilling, the meat is usually marinated in a flavorful combination of fish sauce, palm sugar, soy sauce, lime juice, and Thai whiskey.
The dish is usually served with rice, fresh vegetables, or salads on the side. Apart from various sides, mu yang is always accompanied by a bowl of jaew dipping sauce.
This traditional Thai dish is prepared with various pork cuts that are cut into bite-sized pieces before they are fried in a subtly sweet combination of sugar and spices. Best prepared with fatty cuts such as pork belly, neck, or shoulder, the meat is thoroughly coated with a thick, caramelized sauce that usually employs palm or brown sugar, garlic, and fish or soy sauce.
Mu wan is rarely enjoyed on its own, and it is typically served alongside steamed rice or green papaya salad (som tam).
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Mu thot krathiam is a traditional dish originating from Thailand. It's one of the most basic and popular dishes that can be found in almost any Thai restaurant. Although there is no set recipe, the dish is most commonly made with a combination of pork, garlic, fish sauce, oyster sauce, soy sauce, sugar, and oil.
The meat is marinated in the sauces, then fried with garlic in oil over high heat. The garlic should be crispy, but not burnt. Once done, the dish is typically served over steamed rice and garnished with cilantro sprigs.
MAIN INGREDIENTS
Mu manao or moo manao is a Thai dish that unites all the authentic Thai flavors in one – sweet, spicy, savory, and sour. As the name suggests, this dish consists of pork (mu means pork in Thai) soaked in a spicy dressing based on lime juice (manao) and garlic, garnished with fresh mint leaves and lime slices, then served alongside crispy, iced Chinese broccoli stems.
The combination of warm, tender meat and ice-cold broccoli stems creates a pleasant experience for the taste buds. Beef, chicken, and seafood can be used instead of pork, while Chinese broccoli stems can be replaced with regular broccoli stems or asparagus.
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