Anglothai's 'Miang mu yang gati' Recipe

John Chatarasak of Anglothai gives us his exclusive recipe for Iberico secreto with lettuce wraps, rice noodles and peanut brittle nahm jim (miang mu yang gati). The ultimate outside sharing platter, this winner of a recipe is perfect for the late British summer! Available on our website until 9th November 2021.

Serves 2

This recipe uses my favourite cut of the famous Iberico pigs that graze on mountain herbs, plants and acorns in the Basque region of Northern Spain. The secreto or ‘secret’ cut is prized for its incredible depth of flavour due to its marbling of rich, buttery meat and fat. The secreto is flash grilled to retain its tenderness and moisture, then paired with a traditional Thai ‘nahm jim’ dipping sauce that’s spicy and nutty from the use of fresh chillies and peanut brittle.

John Chantarasak

 For the Iberico secreto

1 tsp white peppercorns
1 tsp salt
1 tbsp garlic, peeled and chopped
½ tbsp coriander stem, chopped
1 tbsp palm sugar or brown sugar
1 tbsp fish sauce
100g coconut milk (thickest cream)
500g Iberico secreto

Iberico secreto

For the peanut brittle nahm jim
100g caster sugar
100g water
50g roasted peanuts
2 long red chilli, seeds removed and chopped
4 bird’s eye chilli, chopped
1 tbsp coriander stem, chopped
2 tbsp garlic, peeled and chopped
1 tsp salt
1 tbsp palm sugar or brown sugar
5 tbsp lime juice
3 tbsp fish sauce

Peanut Butter Brittle

For the final dish
100g dry rice vermicelli noodles, soaked in warm water until softened (10 minutes)
1 butterhead lettuce, washed
3 sticks lemongrass, thinly sliced
3 tbsp red onion, diced small
3 tbsp ginger, finely shredded
3 tbsp coriander leaves
3 tbsp mint leaves

1. Using a pestle and mortar, pound the white peppercorns and salt into a fine powder. Add the garlic, coriander stem and palm sugar, continue to pound into a paste. Add the fish sauce and coconut milk, stir to combine well. Cover the Iberico secreto with the coconut cream marinade and massage into the meat. Cover and leave to marinade in the fridge for 4 hours.

2. Make the peanut brittle by combining the caster sugar and water in a saucepan, heat over a high heat to dissolve the sugar without stirring but instead swirling the pan gently. Once the sugar has melted, continue to cook to a golden amber colour, this will take around 5 minutes. Remove the saucepan from the heat, add the roasted peanuts and stir once to combine with the caramel. Immediately pour the peanuts onto a lined baking tray. Spread to a 1cm thickness and allow to cool fully (15 minutes) before breaking into pieces.

John Chantarasak

3. Using a pestle and mortar, pound the cooled peanut brittle into a fine powder, remove and set aside. Using the same pestle and mortar, pound together the red chillies, coriander stem, garlic and salt until a smooth paste is achieved. Add the palm sugar, lime juice and fish sauce. Mix together so the sugar is completely dissolved. Finally stir through 4 tablespoons of the crushed peanut brittle. Taste and add more if required. It will taste spicy and sour with a background sweetness. Set aside while you cook your Iberico secreto.

Nahm Jim

4. Light your bbq and cook the marinated Iberico secreto over a high heat for 5 minutes on each side so the meat picks up char and caramelisation but without overcooking the meat. Iberico can be eaten slightly pink so ensure not to over cook. Rest the Iberico secreto for at least 5 minutes to allow the juices to flow back into the meat before slicing. Alternatively cook the Iberico in a hot pan or under a hot domestic grill. Slice the Iberico into 1cm pieces, against the grain of the meat.

Iberico Secreto

5. Drain the soft rice noodles and wrap into coils around your fingers. Transfer to a serving plate with the sliced Iberico secreto, then place piles of the other ingredients around the serving plate. Serve alongside the peanut brittle nahm jim sauce. To eat, take a piece of lettuce, add a slice of the grilled Iberico and as much or as little of the other ingredients as you wish, finally dress with the peanut brittle nahm jim and wrap the lettuce around the contents so you can eat the parcel conveniently.


Miang mu yang gati

Leave a comment



Sold Out