Grill Roast
Moo Daet Diao or Thai Style Pork Jerky
Moo Daet Diao (literally, a day of sunshine pork) is Thai
style pork jerky. We have two different kinds of pork and beef jerky in Thailand , the first one we can find in China town, on
Yaowarach road, this one we don’t call Moo Daet Diao but it is called Moo Pen,
means pork sheets, this Moo Pen is sweet jerky. Pork and beef jerky in China town, Bangkok has been selling for nearly hundred
years and has been very popular. I remember when I was a child living in
Southern Thailand, every Chinese New Year my young adult brother or sister who
worked in Bangkok
would come home and bring us pork jerky in the red bright colourful tins. Nowadays
you can find pork and beef jerky from China
town at the luxury shopping centers in Bangkok
or other big cities and also it is one of the most popular souvenirs for the
tourists who visit China
town in Bangkok .
The other one, Moo Daet Diao, is normally found at Som Tum
vendors or Issan style restaurants. Som Tum or Papaya salad is one of Issan or
North-Eastern Thai food so it is understood that Moo Daet Diao is Issan or
North-Eastern Thai food. North-Eastern of Thailand is a biggest part of the
country and is a flat land, growing rice is main economic activity, and
majority of population are farmers. This Moo Daet Diao is perfect food for the
farmers base on the style of work in the field all day and tropical climate
which is warm all round year so they need the food that will not go bad easily,
and they use a few ingredients like fish sauce and salt as the preservatives
and flavour.
And for restaurants and street vendors, they develop the
simple Moo Daet Diao from upcountry to be more cities’ style with more flavour and taste by
adding more kinds and differences of ingredients.
Ingredients
1 kg. Pork lion, cut into long stripes about ½ inch x ½ inch
thick
3 cloves Garlic, chopped fine
2 tsps Ground black pepper
3 tsps Coriander seeds, roughly crushed
4 tbsps Sugar or Honey
½ tbsp Salt
2 tbsps Soy sauce
3 tbsps Oyster sauce
2 tbsps Vegetable oil (add this oil if using roasting in oven
method)
Vegetable oil for deep frying (deep-frying method)
Instruction
- Marinate pork with garlic, ground pepper, coriander seeds, sugar or honey, salt, soy sauce, oyster sauce and 2 tbsps oil (add oil in marinade if you bake it in oven) marinate over night in the fridge.
- Spread on a rack and dry in the sun for a few hours and deep fry in hot oil until nice brown colour. Remove from oil and drain on paper towels. OR
- Bake in oven at 70 °C/160 °F for 3 -4 hours or until cooked.
- Serve with steamed sticky rice.
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