Moo Dad Deaw is traditionally dried in the hot sun and is often described as ‘Thai jerky’. The process can be simulated using an oven set to a low temperature to dry out the meat before frying in hot oil to finish – the result is pork with a texture almost reminiscent of rib meat. Delicious served with lettuce leaves, cucumber pickle & steamed jasmine or sticky rice.
- 1 garlic clove minced
- 1 teaspoon light soy sauce
- dash dark soy sauce
- dash fish sauce
- 1 1/2 teaspoons oyster sauce
- 1/2 teaspoon soft dark brown sugar
- 1/4 teaspoon white pepper
- 1 tablespoon water
- 250 grams pork fillet sliced into thin strips
- Oil for deep frying
- 1 spring onion finely chopped
- 1 teaspoon toasted sesame seeds to garnish
In a bowl, add minced garlic, light soy sauce, dark soy sauce, fish sauce, oyster sauce, brown sugar, white pepper and water. Mix well. Add the sliced pork and mix thoroughly once more. Cover and set aside in the fridge for at least 4 hours or, ideally, overnight.
Heat the oven to around 80c - if the lowest oven setting available is gas mark 1, leave the oven door open a little. Brush a grill tray with a touch of oil and arrange the pork slices evenly on the rack. Place in the oven and cook for 1 hour and 20 minutes.
Heat the oil for deep frying to 180c. Transfer all of the pork slices into the hot oil and fry for 1-2 minutes or until golden. Drain off any excess oil, arrange the pork on a serving plate and top with spring onions and a few more toasted sesame seeds.
If you like this recipe, you might be interested in buying my book: The Street Food Secret is packed full of over 160 street-food recipes from around the world and is available to buy in paperback or kindle form here.