Sun-dried pork, or หมูแดดเดียว (moo daed diao) in Thai, is a culinary delight that encapsulates the essence of Thai flavors. This intensely flavorful dish features perfectly sun-dried pork, its texture chewy and rich with a subtle sweetness that balances the salty, savory notes. The preparation, though seemingly simple, requires patience and attention to detail, resulting in a unique culinary experience that's a far cry from ordinary cured meats. Imagine succulent, sun-kissed pork paired with fragrant sticky rice, a combination that speaks to the heart of Thai cuisine.
The magic of Grandma Taemizu's recipe lies in her time-honored methods, passed down through generations. This isn't just a dish; it's a story told through flavor. Ready to embark on a culinary journey and create this unforgettable treat? Let's delve into the step-by-step process to make this delicious sun-dried pork and sticky rice.
Tools Needed
- Pan
- Winnowing basket
Ingredients
- Pork neck
- Green cap sauce: 2 tablespoons
- MSG: 1/2 teaspoon
- Seasoning powder: 1 teaspoon (optional)
- Sugar: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Oyster sauce: 2 tablespoons
- Cooked sticky rice: 3 tablespoons
- Chopped Chinese garlic: 1 1/2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Pork
- Cut the pork neck into pieces about the size shown in the video. Avoid cutting them too small.
- Season the pork with green cap sauce, MSG, seasoning powder (optional), sugar, light soy sauce, and oyster sauce.
- Add cooked sticky rice and chopped Chinese garlic. Mix well and marinate in the refrigerator for at least an hour.
Step 2. Sun-Dry the Pork
- Arrange the marinated pork in a winnowing basket and sun-dry for 2-3 hours, or until dried (depending on the sun’s intensity).
Step 3. Fry the Pork
- Heat a pan over medium-high heat. Once the oil is hot, fry the sun-dried pork for 7-8 minutes until crispy on the outside and soft on the inside.
Step 4. Serve
- Serve hot with sticky rice.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Using pork neck is recommended for its meatiness and fat content, which contributes to tenderness when fried.
- Don't cut the pork pieces too small, or they'll be too soft when fried.
- Adjust sun-drying time based on the sunlight's intensity; weaker sun requires longer drying time.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 30-40g
- Protein: 30-40g
FAQs
1. How long does the pork need to sun-dry?
Drying time depends on the weather and thickness of the pork, typically 2-4 hours, but it's crucial to check regularly and ensure it's thoroughly dried but not overly hard.
2. Can I use other types of rice instead of sticky rice?
While sticky rice is traditional and best complements the sun-dried pork's texture, you can experiment with other short-grain rice varieties, but the overall experience might differ.
3. How do I store leftover sun-dried pork?
Store leftover sun-dried pork in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.
Enjoy the fruits of your labor! This Sun-Dried Pork with Sticky Rice recipe, passed down through generations, offers a taste of authentic Thai cuisine. Savor the delicious combination of textures and flavors, and share this culinary adventure with friends and family.