Thai Pork Jerky Snack (Print Version)
# Ingredients:
→ Pork
01 -
400 g pork shoulder or butt, thinly sliced
→ Aromatics and Spices
02 -
3 cloves garlic
03 -
2 g roasted coriander seeds
04 -
2 g roasted cumin seeds
05 -
2 g roasted black peppercorns
→ Seasonings
06 -
2.5 g salt
07 -
22 g palm sugar
08 -
22 ml fish sauce
# Instructions:
01 -
In a dry pan over medium heat, gently roast coriander seeds, cumin seeds, and black peppercorns for approximately 20 seconds until aromatic.
02 -
Transfer roasted spices to a mortar and pestle. Crush thoroughly, then add garlic cloves and continue pounding to obtain a fine, cohesive paste.
03 -
Combine the spice paste, palm sugar, fish sauce, and salt in a large bowl. Add pork slices and massage the marinade into the meat, ensuring even coating. Cover and refrigerate for a minimum of 4 hours or preferably overnight for optimal flavour absorption.
04 -
Arrange marinated pork slices on a drying rack, ensuring pieces do not overlap. Place in direct sunlight for 6 to 12 hours until firm yet not brittle. Alternatively, dehydrate at 63–71°C for 5 to 7 hours until desired texture is achieved.
05 -
For frying, heat oil to 175–190°C and deep-fry pork strips for 3 to 5 minutes until golden brown. For grilling, cook pork slices over medium-high heat, turning occasionally until gently charred and fully cooked.
06 -
Serve pork warm, ideally accompanied by sticky rice and spicy nam jim jaew dipping sauce, or as part of a shared snack platter.
# Notes:
01 -
Marinating overnight enhances depth of flavour and tenderness.
02 -
Use a food dehydrator for consistent drying results if sunlight is unavailable.