Authentic Moo Dad Deaw Recipe (Thai Pork Jerky)

ROAST THE SPICES

1. Roast coriander seeds, cumin seeds, and black peppercorns for 20 seconds or until fragrant.

POUND THE SPICES

1. Pound the roasted spices in a mortar and pestle. Then, add garlic and pound into a fine substance.

MARINATE THE PORK

1. Transfer the pounded spice mix to a large mixing bowl. Add palm sugar, fish sauce, and salt and mix into a marinade sauce. Add pork slices and coat thoroughly. Marinate for at least 4 hours or overnight.

DEHYDRATE THE MEAT

1. To see if the meat is done drying, touch it lightly. It should feel dry and firm, but not hard. If it’s still a bit soft or wet, let it dry longer in the sun. I let it rest for a full day under the scorching Thai sun. If you prefer dryer meat, you can dehydrate for longer.

COOK THE PORK

1. For deep-frying the meat: make sure your oil is hot, around 350-375°F (175-190°C), for best results. Generally, it takes about 3–5 minutes to deep-fry pork jerky until it's cooked through and golden brown.
2. For grilling the meat: place the meat on the grill with a little space between each piece. Flip the meat occasionally until it has a slightly charred appearance and cooked-through meat.