Thai Savory Pork Jerky (Moo Dat Diow)
I like to call this dish "pork crack" because you will be addicted to these sweet, savory nuggets! It's a great snack by itself or eaten with Thai sticky rice as a meal. It also travels incredibly well because it's glazed with soy and sugar and fried - great for long trips and kids' lunches.
Ingredients
| 1 lb (450 g) | pork shoulder | |
| 1 clove | garlic, minced | |
| 1 tsp | 5 ml | white pepper |
| 2 tbsp (30 ml) | fish sauce | |
| 1 tbsp (15 ml) | Thai soybean sauce (aka Maggi seasoning sauce) | |
| 2 tbsp (30 ml) | sweet soy sauce | |
| 1 tbsp (15 g) | brown sugar | |
| 1 qt (946 ml) | vegetable oil, for frying |
Instructions
- Cut the pork into thin strips about 3-inch (7.5-cm) long and 1/2-inch (12-mm) wide. It's OK to trim any silver skin away, but don't trim too much fat off.
- Combine all the ingredients except the pork in a blender and blend them into a fine puree or until you can't detect any garlic bits in the marinade.
- Place the pork in a bowl, pour the marinade over the pork and massage it well until the pork is completely coated. Marinate the pork, covered, in the refrigerator for 4 hours to overnight.
- Line a cookie sheet with paper towels or parchment paper. Blot off excess marinade, lay the pork on the sheet pan and allow it to dry in the fridge overnight.
- Heat about 1 quart (946 ml) of vegetable oil in a medium saucepan on high. Bring the temperature up to about 375°F (191°C), and fry the pork strips in small batches. Cook for about 4 to 6 minutes, until cooked through and edges are slightly crisp. Remove the pork from the heat and drain on paper towels.