Moo dad deaw

Ingredients for 5 servings:

• 1 ½ kg pork, leg
• 10 cloves garlic
• 2 stalks of lemongrass
• 10 cm ginger
• 1 tbsp black pepper, ground
• 1 ½ dl oyster sauce
• 1 ½ dl white sesame seeds
• 10 tbsp, heaped sugar
• Salt
• Sriracha sauce

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 7 hours 20 minutes

Deep-fried Thai pork jerky, a typical Thai street food snack, a flavor explosion of marinated, dried and then deep-fried pork

Cut the pork into strips about 1 cm thick and 6-10 cm long. Finely chop the garlic, ginger, and lemongrass and pound them into a paste in a mortar and pestle. You can also use an immersion blender. Add this paste, the oyster sauce, pepper, sugar, and sesame seeds to the pork and mix well. Add salt if desired. Cover and let this mixture stand at room temperature for 24 hours. Dry the pork in a dehydrator (Dörrex) at a maximum of 40°C for about 3-6 hours. A convection oven might also work. In Thailand, it is placed on a rack in the sun. First, the meat dries out and loses its stickiness, then it turns dark, and at some point it appears almost transparent and somewhat rubbery. Then it is “ripe.” In this “dry” state, it can easily be stored in the refrigerator for up to two weeks. Deep-fry the meat for about one minute at 170°C until the sesame seeds turn golden brown. The meat is usually served cold. Its flavor is best one day after frying. Served with a sriracha sauce.