Sun-dried pork, or Moo Daed Diao in Thai, is a culinary marvel, a testament to the art of preserving meat and elevating its flavor. This traditional delicacy boasts a unique texture – soft yet bouncy – achieved through a meticulous sun-drying process that concentrates its inherent deliciousness. Forget tough, chewy jerky; this sun-dried pork melts in your mouth, offering a delightful interplay of savory and slightly sweet notes. The rich umami flavor is intensely satisfying, perfect as a snack, an ingredient in stir-fries, or even crumbled over rice. It's a taste of authentic Thai cuisine you won't soon forget.
Imagine biting into tender, flavorful pork with a satisfying chew – that's the promise of Moo Daed Diao. This recipe will guide you through each step, from preparing the pork to the crucial sun-drying process, ensuring you achieve the perfect balance of texture and taste. Get ready to embark on a culinary adventure as we unlock the secrets to making this irresistible Thai treat at home.
Tools Needed
- Knife
- Mixing bowl
- Wire rack
- Frying pan
Ingredients
- Pork (hip area): 1 kg
- Unsweetened Condensed Milk: 3 tbsp
- Vegetable Oil: 2 tbsp
- Salt: 1 tsp
- MSG: 1 tsp
- White Sugar: 1 tsp
- Seasoning Powder: 2 tsp
- Green Cap Sauce: 1 tbsp
- Light Soy Sauce: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare and Marinate the Pork
- Cut the pork into long pieces, similar to regular fried pork, but make the slices fairly thick.
- In a bowl, combine condensed milk, vegetable oil, salt, MSG, sugar, seasoning powder, green cap sauce, and light soy sauce.
- Add the pork to the marinade and massage thoroughly until all seasonings are absorbed.
- Marinate for at least 1 hour. Alternatively, you can dry the marinated pork immediately.
Step 2. Sun-Dry the Pork
- Dry the marinated pork using a wire rack. Dry in direct sunlight for about 2 hours, flipping halfway. If there is no sun, dry it in the shade for several hours. Do not dry for too long.
Step 3. Fry the Pork
- Once dried, fry the pork in a pan with oil over medium heat. Begin frying when the oil is not too hot, allowing the pork to soften before increasing the heat.
Step 4. Finish and Serve
- Fry until golden yellow and bouncy. Remove from oil using a strainer to drain excess oil.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- The thicker the pork slices, the softer it will be.
- Using condensed milk helps make the pork tender.
- Fry the pork over medium heat to achieve a bouncy and soft texture.
Nutrition
- N/A
FAQs
1. How long does it take to sun-dry the pork?
Sun-drying time depends on weather conditions and thickness of the pork. It can take anywhere from 2-7 days. Check regularly for desired dryness and texture.
2. Can I use other cuts of pork besides pork belly?
While pork belly is traditional, you can experiment with other cuts like shoulder or loin. Thinner cuts will dry faster.
3. How do I store the sun-dried pork once it's ready?
Store sun-dried pork in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage (up to 3 months).
Making sun-dried pork at home is a rewarding experience that allows you to control the ingredients and achieve the perfect texture and flavor. Enjoy the delicious results of your efforts, whether you savor it as a snack or incorporate it into your favorite dishes. Now go forth and create your own batch of this irresistible Thai delicacy!