* Roast coriander seeds, cumin seeds, and black peppercorns for 20 seconds or until fragrant.
# POUND THE SPICES
* Pound the roasted spices in a mortar and pestle. Then, add garlic and pound into a fine substance.
# MARINATE THE PORK
* 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
* 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
* 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. * 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.
3 Comments
Recipe: [https://hungryinthailand.com/moo-dad-deaw/](https://hungryinthailand.com/moo-dad-deaw/)
#
* 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 tablespoon palm sugar
* 1 1/2 tablespoon fish sauce
# Instructions
# ROAST THE SPICES
* Roast coriander seeds, cumin seeds, and black peppercorns for 20 seconds or until fragrant.
# POUND THE SPICES
* Pound the roasted spices in a mortar and pestle. Then, add garlic and pound into a fine substance.
# MARINATE THE PORK
* 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
* 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
* 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.
* 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.
Looks great!!👏👏👏👏
Hell Yes!!