Thai Pork Jerky (Moo Dat Diow)

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Thai Pork Jerky (Moo Dat Diow)

Jet Tila's Thai Pork Jerky Recipe

Jet Tila's Thai Pork Jerky Recipe

Jet Tila's Thai Pork Jerky Recipe

Thai Pork Jerky (Moo Dat Diow)

  By Chef Jet

October 7, 2018

Jet Tila's Thai Pork Jerky Recipe


1Cut the pork into thin strips about 3” long and 1/2” wide. Don’t trim too much fat off, but it’s OK to trim any silver skin away.

2Combine 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.

3Place the pork in 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.

4Line a cookie sheet with paper towels or parchment paper. Blot off excess marinade, lay the pork onto the sheet pan and allow it to dry in the fridge overnight.

5Heat about 1 quart of vegetable oil in a medium saucepan to high. Bring the temp up to about 375 degrees F, 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.


1 lb (450 g) pork shoulder

1 clove garlic, minced

1 tsp 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