Authentic Thai Moo Dad Deaw (Pork Jerky) Recipe

Introduction

Moo Dad Deaw is a flavorful Thai pork jerky that combines savory, sweet, and aromatic spices for a delicious snack or appetizer. This authentic recipe guides you through roasting spices, marinating pork, and drying it to perfection. Whether deep-fried or grilled, this chewy jerky is sure to delight your taste buds.

Ingredients

• 14 ounces pork, cut into thin slices
• 3 cloves garlic
• 1/2 teaspoon roasted coriander seeds
• 1/2 teaspoon roasted cumin seeds
• 1/2 teaspoon roasted black peppercorns
• 1/2 teaspoon salt
• 1 1/2 tablespoons palm sugar
• 1 1/2 tablespoons fish sauce

Instructions

1. Step 1: Roast the coriander seeds, cumin seeds, and black peppercorns in a dry pan over medium heat for about 20 seconds or until fragrant. Remove from heat.
2. Step 2: Pound the roasted spices in a mortar and pestle until lightly crushed. Add the garlic cloves and continue pounding until the mixture forms a fine paste.
3. Step 3: Transfer the spice paste to a large mixing bowl. Add palm sugar, fish sauce, and salt, stirring to combine into a marinade sauce.
4. Step 4: Add the pork slices to the marinade, ensuring each piece is thoroughly coated. Cover and marinate for at least 4 hours, preferably overnight, in the refrigerator.
5. Step 5: Dehydrate the marinated pork slices by laying them out in the sun or using a food dehydrator. The meat should feel dry and firm but still slightly pliable. This may take up to a full day in strong sunlight.
6. Step 6: Cook the pork jerky by either deep-frying or grilling. For deep-frying, heat oil to 350-375°F (175-190°C) and fry the pork for 3–5 minutes until golden and cooked through. For grilling, place pieces on the grill spaced apart, flipping occasionally until slightly charred and cooked.

Tips & Variations

• Use palm sugar for authentic flavor, but brown sugar can be a substitute if unavailable.
• Adjust marinating time to suit your schedule, though longer marinating enhances flavor.
• Dry meat indoors near a fan or use a dehydrator if strong sunlight is not available.
• Try adding a pinch of chili flakes to the marinade for a spicy twist.

Storage

Store cooked pork jerky in an airtight container at room temperature for up to 3 days for best texture and flavor. For longer storage, refrigerate for up to a week or freeze for up to a month. Reheat briefly in a hot pan or oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Yes, lean cuts like pork shoulder or tenderloin work well. The key is to slice the meat thinly so it marinates and dehydrates evenly.

Is it necessary to roast the spices beforehand?

Roasting the coriander, cumin, and peppercorns enhances their aroma and adds depth to the flavor, making the dish more authentic and fragrant.

Authentic Thai Moo Dad Deaw (Pork Jerky) Recipe

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★★★★★

4.7 from 633 reviews

• Author: Matteo
• Total Time: 4 hours 25 minutes to overnight marinating plus 1 day sun-drying plus cooking time
• Yield: 3 servings 1x

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Description

Authentic Moo Dad Deaw is a traditional Thai pork jerky recipe featuring thinly sliced marinated pork, infused with roasted spices and garlic, sun-dried for several hours, and then cooked by deep-frying or grilling to achieve a perfect balance of savory, sweet, and smoky flavors.

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Ingredients

Scale 1x2x3x

Meat

• 14 ounces pork, cut into thin slices

Spices & Marinade

• 3 cloves garlic
• 1/2 teaspoon roasted coriander seeds
• 1/2 teaspoon roasted cumin seeds
• 1/2 teaspoon roasted black peppercorns
• 1/2 teaspoon salt
• 1 1/2 tablespoon palm sugar
• 1 1/2 tablespoon fish sauce

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Instructions

1. Roast the Spices: Roast the coriander seeds, cumin seeds, and black peppercorns in a dry pan over medium heat for about 20 seconds or until fragrant, being careful not to burn them.
2. Pound the Spices and Garlic: Using a mortar and pestle, pound the roasted spices into a coarse powder. Add the garlic cloves and continue pounding until you get a fine paste-like substance.
3. Prepare the Marinade: Transfer the pounded spice and garlic mixture into a large mixing bowl. Add palm sugar, fish sauce, and salt; mix well to create a marinade sauce.
4. Marinate the Pork: Add the thin pork slices to the marinade and toss thoroughly to coat each piece evenly. Cover and marinate in the refrigerator for at least 4 hours or preferably overnight for best flavor.
5. Sun-Dry the Pork: Arrange the marinated pork slices on a drying rack or clean surface, ideally under direct sunlight. Let them dry for about a full day until the meat feels dry and firm but not hard. If necessary, dry longer for firmer jerky.
6. Cook the Pork – Deep-Frying Option: Heat oil in a deep fryer or heavy pan to 350-375°F (175-190°C). Deep-fry the dried pork jerky in batches for about 3–5 minutes until cooked through and golden brown. Drain on paper towels.
7. Cook the Pork – Grilling Option: Preheat a grill to medium-high heat. Place the dried pork slices on the grill with slight spacing. Grill while flipping occasionally until the meat is cooked through with a slight charred appearance.

Notes

• Marinating overnight enhances the flavor deeply.
• Sun-drying is crucial for authentic texture but can be substituted with a food dehydrator if needed.
• Ensure oil is properly heated before deep-frying to avoid greasy jerky.
• Grilling adds a smoky flavor alternative to frying.
• Adjust sugar and fish sauce levels to taste for sweetness and saltiness.

• Prep Time: 20 minutes
• Cook Time: 5 minutes (deep-frying) or 10 minutes (grilling)
• Category: Snack
• Method: Frying
• Cuisine: Thai

Keywords: Moo Dad Deaw, Thai pork jerky, Thai snack, marinated pork jerky, dried pork recipe, grilled pork jerky, deep-fried pork