Thai Pork Jerky, called Moo Dad Deaw, is a classic Isaan street food made with marinated pork that is lightly sun-dried before frying. The result is tender, savory pork with crispy edges and deep garlic flavor.
Moo Dad Deaw is often served with Som Tum (Thai papaya salad) and Thai sticky rice, one of the most popular meals in Northeastern Thailand.
To build a full Isaan meal, serve this pork jerky with Som Tum Isaan (Thai Papaya Salad), Thai Sticky Rice, and the smoky dipping sauce Nam Jim Jaew or Jeow Bong. Larb Moo is another classic Isaan dish that pairs well with this combination.
New to Northeastern Thai cooking? Learn more about Isaan food and why dishes like papaya salad, grilled meats, and sticky rice are traditionally served together.
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What Is Moo Dad Deaw?
Moo Dad Deaw translates to “pork dried in the sun.” Thin slices of pork are marinated with garlic, fish sauce, soy sauce, and sugar, then briefly dried in the sun before frying. The drying step concentrates the flavor and gives the pork its signature chewy texture.
This dish is especially popular in Northeastern Thailand (Isaan) and is often sold at street stalls alongside papaya salad.
Ingredients
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- Pork shoulder or pork loin. Pork shoulder is the traditional choice for Moo Dad Deaw because the fat keeps the pork tender after drying and frying. Pork loin works if you prefer leaner meat. Slice the pork thinly against the grain so it stays tender.
- Garlic. Fresh garlic gives the pork its signature aroma. Garlic is a key flavor in many Thai marinades.
- Fish sauce. Fish sauce adds deep umami flavor and saltiness. It is a staple ingredient in Thai cooking and can be found in most grocery stores or Asian markets.
- Soy sauce. Soy sauce adds another layer of savory flavor and helps balance the fish sauce.
- Oyster sauce. Oyster sauce adds a slightly sweet, rich depth that is common in Thai marinades. If you do not have oyster sauce, you can substitute a little more soy sauce.
- Sugar. Sugar balances the salty ingredients and helps the pork caramelize when fried.
- White pepper. White pepper gives the jerky a subtle warmth and is commonly used in Thai meat dishes.
- Water. A small amount of water helps distribute the marinade evenly across the pork.
- Oil for frying. Neutral oils such as vegetable oil, canola oil, or avocado oil work well.
See recipe card for quantities.
Best Pork for Moo Dad Deaw (Thai Pork Jerky)
For Moo Dad Deaw, pork shoulder or pork butt is actually the most traditional cut used in Thailand.
- Pork shoulder (recommended). The traditional cut used in Thailand. The fat keeps the pork juicy and flavorful.
- Pork butt (pork shoulder). A slightly fattier cut that works very well for pork jerky. The fat helps keep the meat tender and adds more flavor after drying and frying.
- Pork loin. A leaner option that still works well if sliced thinly. The texture will be slightly firmer.
How to Make Moo Dad Meow
- Make the marinating paste. In a stone mort and pestle, pound garlic, cilantro stems and sugar until you have a smooth paste.
- Slice the pork. Slice the pork against the grain into thin strips.
- Marinate the pork. In a bowl, mix the pork with the paste. Add fish sauce, oyster sauce, and white pepper. Let the pork marinate for at least 1 hour or overnight for deeper flavor.
- Sun dry the pork. Spread the pork on a rack or tray. Dry in the oven at 170°F for 2 to 3 hours until the pork looks dry on the outside but still slightly moist. For a traditional method, place the pork in direct sunlight for about 1 to 2 hours until lightly dried but still flexible.
- Fry the pork. Heat oil in a pan over medium heat and fry the pork until golden brown and cooked through, about 2 to 3 minutes per side.
How Thai People Serve Moo Dad Deaw
Moo Dad Deaw is usually served as finger food and usually pairs with sticky rice, spicy Som Tum (papaya salad), fresh herbs and vegetables, and a dipping sauce like Nam Jim Jaew. The spicy papaya salad balances the savory pork, while sticky rice helps mellow the heat. This combination is one of the most popular meals in Northeastern Thailand.
Suwanee's Top Tips
- Can I skip frying the pork? Traditionally Moo Dad Deaw is fried after drying, but you can grill or air fry it instead. Grilling gives the pork a slightly smoky flavor, while air frying keeps it lighter.
- Can I freeze Thai pork jerky? Yes. After marinating, you can freeze the pork for up to 2 months. Thaw overnight in the refrigerator before drying and cooking.
- Don’t over fry the pork. Use medium heat rather than very hot oil. This helps the pork cook evenly and prevents it from becoming tough.
- Leave some fat on the pork. A little fat adds flavor and keeps the jerky tender with the signature chewy texture.
Thai Jerky Variations
If you enjoy this recipe, you may also like Thai Beef Jerky, which uses more spices and some similar marinade but with sliced beef instead of pork.
Both dishes are commonly found in Thai street markets and are perfect for snacking or serving with rice and spicy salads.
Storing Leftovers
Store leftover pork jerky in the refrigerator for up to 3 days. Reheat in a skillet or air fryer until warmed through.
More Isaan Recipes You’ll Love
- Pla Som. Fermented sour fish in Isaan cuisine.
- Som Tum Kai Kem. Papaya salad with rich salted duck eggs.
- Som Tum Mua. A loaded Thai green papaya salad from Northeastern Thailand
- Som Tum Pu Pla Ra. A funky, bold and umami papaya salad with pickled crab.
- Moo Tod. A Thai fried pork appetizer perfect for finger food option.
FAQ
Yes. If you cannot sun dry the pork, place the marinated pork on a rack and let it air dry in the refrigerator for about 1 to 2 hours.
Yes. Air fry the pork at 375°F for about 8 to 10 minutes, flipping halfway through, until cooked and lightly crisp.
No. The jerky itself is not spicy. The heat usually comes from the papaya salad or dipping sauces served with it.
Thai Pork Jerky (Moo Dad Deaw)
- Total Time: 1 hour 20 minutes
- Yield: 4-5 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
Thai Pork Jerky, called Moo Dad Deaw, is a classic Isaan street food made with marinated pork that is lightly sun-dried before frying. The result is tender, savory pork with crispy edges and deep garlic flavor.
Ingredients
- 2 pound pork shoulder or pork loin, thinly sliced
- 2 tablespoon (8 cloves garlic), rough chopped
- ⅓ cup cilantro stems (cilantro roots are traditional but can not find in the US)
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoon sugar
- ½ teaspoon white pepper
- Oil for frying
Instructions
- Make the marinating paste. In a stone mort and pestle, pound garlic, cilantro stems and sugar until you have a smooth paste.
- Slice the pork. Slice the pork against the grain into thin strips.
- Marinate the pork. In a bowl, mix the pork with the paste. Add fish sauce, oyster sauce, and white pepper. Let the pork marinate for at least 1 hour or overnight for deeper flavor.
- Sun dry the pork. Spread the pork on a rack or tray. Dry in the oven at 170°F for 2 to 3 hours until the pork looks dry on the outside but still slightly moist. For a traditional method, place the pork in direct sunlight for about 1 to 2 hours until lightly dried but still flexible.
- Fry the pork. Heat oil in a pan over medium heat and fry the pork until golden brown and cooked through, about 2 to 3 minutes per side.
Notes
- Skip frying the pork. Traditionally Moo Dad Deaw is fried after drying, but you can grill or air fry it instead. Grilling gives the pork a slightly smoky flavor, while air frying keeps it lighter.
- Freezing Thai pork jerky.After marinating, you can freeze the pork for up to 2 months. Thaw overnight in the refrigerator before drying and cooking.
- Don’t over fry the pork. Use medium heat rather than very hot oil. This helps the pork cook evenly and prevents it from becoming tough.
- Leave some fat on the pork. A little fat adds flavor and keeps the jerky tender with the signature chewy texture.
- Prep Time: Prep time: 10 minutes , Marinate time: 1 hour
- Cook Time: 10 minutes
- Category: Appetizer, Isaan food
- Method: Baking, Frying
- Cuisine: Isaan Recipe
Related and Pairing
Looking for other recipes like this? Try these tasty Thai appetizers!
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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