Thai Pork Jerky Snack

Thai pork jerky is one of those savory snacks that packs so much flavor you’ll want to make it again and again Whether it is a weekend get together or just a quick treat alongside sticky rice this recipe stands out for its unique blend of spices and classic Thai technique

Ingredients

• Pork shoulder or butt thinly sliced: gives you that juicy bite with a touch of chew select well marbled cuts for best texture
• Garlic: fresh cloves bring a bright pungent backdrop select firm full heads
• Roasted coriander seeds: deliver citrusy floral notes roasting boosts their aroma
• Roasted cumin seeds: provide warm earthiness look for seeds that are dark and fragrant
• Roasted black peppercorns: add a deep mellow heat always buy whole and roast freshly
• Salt: to balance and heighten flavor choose a fine sea salt
• Palm sugar: gives a mellow rich sweetness that caramelizes as it cooks look for golden granules not hard brown blocks
• Fish sauce: imparts signature Thai umami buy high quality amber varieties for clean depth

Step-by-Step Instructions

Roast the Spices:

Gently heat coriander seeds cumin seeds and black peppercorns in a dry skillet over medium low for about 20 seconds stirring constantly just until their aromas bloom this unlocks their essential oils and fragrance

Pound the Paste:

Transfer hot spices to a mortar add garlic cloves and crush everything together until you have a smooth sticky paste this step is key for releasing all the oils and blending the flavors fully

Marinate the Pork:

In a large mixing bowl combine your spice garlic paste with palm sugar fish sauce and salt mix until uniform then add the pork slices toss and massage with clean hands every slice should be well coated cover and refrigerate for at least four hours overnight gives the most flavor

Dehydrate the Pork:

Arrange the marinated pork in a single layer on a well cleaned drying rack if using sunshine leave in a ventilated spot for 6 to 12 hours turning halfway through alternatively a dehydrator at around 150 degrees Fahrenheit will do the trick in 5 to 7 hours you want it firm but still yielding not brittle

Cook the Pork:

To fry heat enough oil in a pot to deep fry test with a small scrap it should sizzle instantly fry the pork slices for three to five minutes until deep golden and crisp To grill lay the jerky on hot grates flipping once or twice until just charred on the edges and cooked through both methods concentrate the flavor and lock in juiciness

Serve and Enjoy:

Pile the pork jerky onto a platter serve steaming hot pair with sticky rice and a spicy dip like nam jim jaew or just snack as is you will see them vanish fast

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There is something about the fish sauce that makes every batch taste uniquely Thai My favorite part is using palm sugar it melts and coats the pork just right My family always argues over who gets the most caramelized piece

Storage Tips

Keep your Thai pork jerky in an airtight container at room temperature for up to five days For longer storage refrigerate and re crisp in a toaster oven If you live somewhere humid refrigeration is best to avoid softening

Ingredient Substitutions

If you do not have palm sugar substitute light brown sugar for a similar mellow sweetness Soy sauce can be used in place of fish sauce though you lose some classic Thai funk Skinless chicken thighs work well if pork is not your thing but the key is to keep the slices thin and even

Serving Suggestions

This jerky shines when served with Thai sticky rice and a spicy dip For a light meal add raw cucumber slices or shredded green papaya You can also chop it into salads or roll it up with fresh herbs in lettuce wraps

Cultural Touchpoints

In Thailand pork jerky known as moo dad deaw is a beloved street snack prepared in home kitchens and countryside markets alike The sun drying step is traditional and captures the spirit of resourceful farm cooking My uncle loved making big batches during festival seasons and sharing with neighbors

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Making Thai pork jerky is a little hands on but truly rewarding The first time I put out a batch at a family party it disappeared within minutes Now I always double up and tuck a few pieces away for myself The savory sweet aroma alone brings memories of sunny afternoons and shared smiles

Frequently Asked Questions

→ Can other cuts of pork be used?

Yes, other cuts like loin or tenderloin work, but shoulder or butt provides richer flavor and better texture.

→ How do I know when the pork is dried enough?

The pork should be firm, not hard, with a slightly chewy texture before the final fry or grill.

→ What dipping sauce goes best with this dish?

Nam jim jaew, a spicy, tangy Thai sauce, is a traditional and flavorful accompaniment.

→ Can I dehydrate the pork in the oven?

Yes, use the lowest oven setting and keep the door slightly ajar to mimic traditional sun drying.

→ How long can the cooked pork jerky be stored?

Once cooled, it keeps in an airtight container in the fridge for up to a week.