Thai · Dinner
Crispy Fried Pork Jerky
Thin strips of pork shoulder marinated in fish sauce, coriander root, garlic and palm sugar, sun-dried until leathery, then deep-fried until blistered and crisp at the edges. Served with a tangy tamarind-chili dipping sauce and a scatter of fried garlic, this Thai snack balances salty, sweet and smoky pork flavor.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.4gProtein
38.6gFat
24.1gCarbs
14.8gSugar
1.6gFiber
1680mgSodium
152mgChol
10.9gSat Fat
610mgPotassium
58mgCalcium
3.1mgIron
0.9mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork shoulder against the grain into thin 3-inch strips about 1/4 inch thick for even drying and frying.
2
In a bowl, mix pork strips with fish sauce, coriander root, garlic, palm sugar, white pepper and light soy sauce until coated. Cover and refrigerate 12 hours.
3
Arrange marinated pork strips in a single layer on a wire rack in a warm spot or 150°F oven with door cracked for 3 hours until tacky and firm.
4
Heat vegetable oil in a deep pot to 325°F (160C). Fry dried pork strips in two batches for 3 to 4 minutes each until deep golden brown and firm.
5
Drain fried pork on paper towels for 2 minutes. Warm tamarind paste with sugar-white and water over low heat for 2 minutes until syrupy, then stir in sliced chili.
6
Plate
Pile crispy pork jerky on a plate, scatter fried garlic and cilantro leaves over top, and serve with tamarind-chili sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp coriander root
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp palm sugar
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp light soy sauce
- 2 cup480ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp sugar-white
- 22 small fresh red chili
- 2 tsp2 tsp fried garlic, for garnish
- 2 tbsp2 tbsp cilantro leaves, for garnish
