Heavenly Thai Pork Jerky: A Delightful Homemade Dish

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Have you ever tried Thai beef jerky and wished you could recreate that heavenly taste at home? Well, now you can with this incredible Thai pork jerky recipe! Imagine the perfect blend of chewiness and crispiness, complemented by a Thai chili dipping sauce bursting with flavors like lime, shallots, cilantro, roasted rice powder, and spicy Thai chili flakes. It’s a dish that will leave your taste buds dancing with joy!

A Unique Thai Culinary Experience

Thai beef jerky is a world apart from the jerky you might find at your local American gas station. The Thai version is sun-dried until the exterior is dry while maintaining some moisture inside. This sets it apart from the drier American jerky. After this, Thai beef jerky is briefly deep-fried and served with a delectable Thai beef jerky sauce. This sauce is a medley of shallots, Thai dried red chili, lime, roasted rice powder, and fish sauce, which creates an explosion of your favorite Thai flavors in every bite.

Thai Beef Jerky: A Linguistic Twist

In Thai, Thai beef jerky is known as “Nuea Daet Diao,” which translates to “beef that’s been sun-dried for a day.” This alludes to the Thai practice of drying the beef under the scorching sun. In Thailand’s blazing heat, it only takes about 10 seconds for the beef to dry. Incredible, right?

Crafting Your Masterpiece

Thai pork jerky is not a dish you whip up in 30 minutes. It requires some effort, but like any beautiful masterpiece, it’s worth it. Consider it an artisanal meal, something to be savored and enjoyed during a leisurely cooking session or prepared in advance on a less busy day. Trust me, the moment you take your first bite of this heavenly Thai pork jerky, you’ll realize that all the hard work was absolutely worth it.

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The Ingredients that Make It Extraordinary

To create this Thai pork jerky, you’ll need some key ingredients:

  • 1.5 lb of Milanese cut round steak: This thinly sliced and lean cut of meat is ideal for Thai pork jerky.
  • 4 minced garlic cloves: Garlic is a staple in Thai cuisine, adding depth and richness to the flavor.
  • 1/4 tsp of white pepper powder: White pepper is commonly used in Thai cooking, providing a spicier and more pungent flavor compared to black pepper.
  • 1.5 tsp of coarsely cracked coriander seeds: These seeds impart a bright and citrusy, peppery flavor.
  • 2 tbsp of fish sauce: A magical ingredient in Thai cooking, fish sauce adds savory and umami notes to the jerky.
  • 2 tbsp of thin soy sauce: This adds a delightful savory note.
  • 1 tbsp of brown sugar: Brown sugar’s caramel notes serve as a fantastic substitute for palm sugar commonly used in Thai cuisine.
  • Vegetable oil for deep-frying: Choose an oil that can handle high heat, such as peanut oil.

Preparing the Meat for Thai Pork Jerky

Begin by cutting the Milanese cut round steak into strips about 4 inches long and 1/2 an inch wide. Ensuring the pieces are spread out and not overlapping, place the meat on a large baking sheet. Now, let’s explore three different methods to dry your Thai pork jerky.

Method 1: Dehydrating with an Air Fryer

Using an air fryer is the recommended method for drying Thai jerky. Follow these steps:

  1. Turn on the air fryer’s dehydrate setting.
  2. Place a single layer of beef on the rack, ensuring the slices are not on top of each other. If needed, work in batches.
  3. Set the dehydrate time for 1 hour.
  4. After 30 minutes, flip the meat and dehydrate it for another 30 minutes until it feels dry-ish, soft, and elastic. It’s okay to have some moisture left.
  5. Once dried, marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce, and sugar for approximately 20 minutes.
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Method 2: Drying in the Oven

If you don’t have an air fryer, don’t worry! You can use your oven. Here’s how:

  1. Spread the meat on a large baking sheet, making sure the pieces are not overlapping.
  2. Set your oven to its lowest setting, such as 220 degrees. For a lower temperature, prop the oven door open slightly.
  3. Place the baking sheet in the oven and let the beef dry out for approximately 30 minutes. Then, flip it to the other side for another 30 minutes.
  4. Once dried, marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce, and sugar for about 20 minutes.

Method 3: Sun-Drying the Jerky

If you live in a hot and sunny area, you can try sun-drying your Thai pork jerky. Remember, this method requires a sunny spot and protection from any curious animals.

  1. Lay the baking sheet with the beef outside in direct sunlight for around 15-40 minutes, depending on the temperature.
  2. Dry one side until it feels dry to the touch, then flip it to dry the other side.
  3. Once dried, marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce, and sugar for about 20 minutes.

Cooking Thai Pork Jerky

Now that your Thai pork jerky is marinated and ready, it’s time to cook it. You have two options: frying in an air fryer or on the stove.

Air Fryer Method:

  1. Preheat your air fryer on the Air-Fry setting.
  2. Fry the meat for 3-5 minutes until it becomes crispy. Keep a close eye on it as it can easily darken.
  3. For an extra burst of flavor, pour any remaining marinade over the fried Thai pork jerky strips.
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Stove Method:

  1. Fill a wok or deep pan with around 3 inches of vegetable oil or your preferred frying oil.
  2. Heat the oil over medium-high heat until it starts to bubble when you drop a small bit of beef into it.
  3. Fry the beef in small batches, stirring continuously for about a minute until it turns a deep brown color.
  4. Use a wire mesh strainer or slotted spoon to transfer the beef onto a baking sheet lined with paper towels.
  5. Just like with the air fryer method, you can pour any extra marinade over the fried Thai pork jerky strips for added flavor.

The Perfect Dipping Sauce

What could make Thai pork jerky taste even more heavenly? Pairing it with a flavor-packed Thai beef jerky dipping sauce! Here’s how you can make it:

Thai Beef Jerky Dipping Sauce:

  • 1 shallot, chopped into thin strips
  • 1/4 cup finely chopped cilantro
  • 1/4 cup fish sauce
  • 3 tbsp lime juice
  • 2 tsp brown sugar
  • 1 tbsp roasted rice powder
  • 1/2-1 tbsp Thai red chili powder, or to taste

Serving and Storing Thai Jerky

Thai pork jerky is incredibly delicious and makes for an addictive beer snack in Thailand. Serve it as an appetizer or with sticky rice alongside other delightful dishes, such as Carrot and Cucumber Som Tum or a flavorful Thai Omelette with ground pork. Another fantastic option is pairing it with a classic Isan Thai dish like Larb.

Handy Thai Pork Jerky Tips

Here are a few tips to help you perfect your Thai pork jerky:

  • Prepare the marinade and the dipping sauce in advance to make the cooking process smoother.
  • Thai pork jerky can be prepared ahead of time and frozen for up to 2-3 months. Simply thaw the meat, marinate it, and proceed with the cooking instructions.
  • Feel free to experiment with thinly sliced pork as a substitute for beef. Thai pork jerky is equally amazing!

So, why wait? Embrace this culinary adventure and create your own homemade Thai pork jerky this weekend. Don’t forget to share pictures of your mouthwatering creation on Instagram, tagging @thaifoodie. Join the online community and let’s celebrate our love for food together! For more information about Hook’d Up Bar and Grill, visit their website here.

Recipe is slightly adapted from one found in one of my favorite Thai cookbooks, Simple Thai Food by Leela Punyaratabandhu.