Moo Dad Deaw

1. 1

   Roast the whole spices

   In a dry pan over medium heat, toast the coriander seeds, cumin seeds, and black peppercorns for about 20-30 seconds, stirring constantly, until they become fragrant and slightly darkened. Remove from heat immediately to prevent burning. Let cool for a minute.

2. 2

   Prepare the aromatic paste

   Transfer the roasted spices to a mortar and pestle and pound into a coarse powder. Add the roughly chopped garlic cloves and coriander roots, and continue pounding until everything becomes a relatively smooth, fragrant paste. This aromatic base is the heart of the marinade's flavor.

3. 3

   Make the marinade

   Transfer the pounded spice paste to a large mixing bowl. Add the white pepper powder, palm sugar, fish sauce, oyster sauce, and salt. Mix thoroughly until the sugar dissolves completely and all ingredients are well combined into a smooth marinade sauce. The marinade should be aromatic, sweet, and savory.

4. 4

   Marinate the pork

   Add the thinly sliced pork strips to the marinade bowl. Using your hands, massage the marinade into each piece of meat, ensuring every strip is thoroughly and evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight marination (8-12 hours) is ideal for the deepest flavor penetration.

5. 5

   Sun-dry the pork (Traditional method)

   Remove the marinated pork from the refrigerator. Arrange the pork strips on a drying rack, oven rack, or bamboo tray, making sure pieces don't overlap. Place in direct sunlight for 2-4 hours depending on the intensity of the sun and weather conditions. Turn the strips over 2-3 times during drying to ensure even drying on both sides. The pork is ready when the marinade is completely dry to the touch, and the meat feels dry and firm but still pliable - like soft rubber, not hard like beef jerky. It should not be wet or tacky.

6. 5

   Dehydrator method (Alternative)

   If sun-drying isn't practical, arrange the marinated pork strips on dehydrator trays in a single layer without overlapping. Set the dehydrator to 145-160°F (63-71°C) and dry for 5-7 hours, checking periodically. The pork should be semi-dry: firm to the touch but still pliable and slightly soft, not crispy or hard.

7. 5

   Oven method (Alternative)

   If using an oven, preheat to the lowest setting (around 170°F/75°C or lower if possible). Arrange pork strips on a wire rack set over a baking sheet. Place in oven with the door slightly ajar to allow moisture to escape. Dry for 3-4 hours, checking every hour and flipping once halfway through. The meat should reach a semi-dry, pliable state.

8. 6

   Test for readiness

   To check if the pork is properly dried, touch a strip lightly. It should feel completely dry on the surface, firm, and leathery, but not hard or brittle. When you bend it, it should flex without breaking and feel soft and rubbery, not rigid. If it's still soft, wet, or tacky, continue drying. The texture should resemble soft leather or very thick fabric.

9. 7

   Heat oil for frying

   Pour vegetable oil into a deep pan, wok, or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). To test if the oil is ready, drop a small piece of pork into the oil - it should sizzle immediately and float to the surface. Proper oil temperature is crucial for achieving crispy exterior while keeping the interior tender.

10. 8

    Deep-fry the pork

    Carefully add the dried pork strips to the hot oil in batches, being careful not to overcrowd the pan. Fry for 1-2 minutes, turning once with tongs or a spider strainer, until the pork turns golden brown and develops crispy edges. The strips will puff up slightly and become more rigid. Remove from oil and drain on paper towels or a wire rack. Repeat with remaining pork strips.

11. 9

    Garnish and serve

    If using sesame seeds, sprinkle them over the hot fried pork immediately after removing from oil so they stick. Arrange the Moo Dad Deaw on a serving platter. Serve hot or at room temperature with sticky rice, fresh vegetables (cucumber slices, long beans, cabbage leaves, Thai basil), and nam jim jaew dipping sauce. The pork can also be enjoyed as a standalone snack or beer accompaniment.

• •Choose a hot, sunny day for traditional sun-drying. Avoid humid or rainy days as the pork won't dry properly and may spoil.
• •Use pork tenderloin for a leaner result, or pork shoulder for more marbling and richer flavor.
• •Slice the pork evenly and thinly (about 1/4 inch thick) to ensure uniform drying and cooking.
• •Don't over-dry the pork during the drying stage - it should be semi-dry and pliable, not hard like traditional jerky. This is crucial for the right texture.
• •Roast the whole spices (coriander, cumin, black peppercorns) before pounding to release their essential oils and deepen the flavor.
• •Use a mortar and pestle instead of a food processor for the aromatic paste - it creates better texture and flavor release.
• •Overnight marination gives the best flavor, allowing the spices to fully penetrate the meat.
• •Maintain proper oil temperature (350-375°F) when deep-frying. If too hot, the outside burns before the inside cooks; if too cool, the pork becomes greasy.
• •Don't overcrowd the pan when frying - work in batches to maintain oil temperature and ensure even cooking.
• •If you make a large batch, store cooled fried pork in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• •To reheat, pop in a hot oven or air fryer for a few minutes to restore crispness - don't microwave as it makes the pork chewy.
• •The pork strips will continue to crisp up slightly as they cool after frying.

• •
  sticky-rice
• •
  som-tam
• •
  larb
• •
  nam-jim-jaew
• •
  cucumber-slices
• •
  Thai beer (Singha, Chang, or Leo)
• •
  nam-manao
• •
  cha-yen

Moo Dad Deaw is a traditional Thai preservation technique that dates back to times before refrigeration was common in Thailand. The name literally means 'pork one sun,' referring to the practice of drying marinated meat under the tropical sun for approximately one day. This method was developed in Central Thailand, particularly around Bangkok and surrounding provinces, as a way to preserve pork and extend its shelf life in the hot, humid climate. By drying the marinated meat, Thai cooks could reduce moisture content and create a product that would last several days without spoiling. The aromatic spice blend of coriander, cumin, and garlic not only added flavor but also had antimicrobial properties that helped preserve the meat. Historically, Moo Dad Deaw was made in households during the cooler, drier months (November-February) when sun-drying was most effective. It was prepared for special occasions, temple fairs, and as provisions for travelers. The deep-fried version likely evolved from grilled preparations as oil became more accessible and affordable. Today, Moo Dad Deaw is a beloved snack food sold by street vendors throughout Thailand, particularly in Bangkok markets. Modern vendors often use commercial dehydrators or drying rooms instead of sun-drying, allowing year-round production. It's commonly enjoyed as a beer snack, appetizer, or accompaniment to sticky rice and vegetables. The dish has also become popular in other Southeast Asian countries with Thai communities.

Authentic Moo Dad Deaw is distinguished by several critical characteristics: First, the aromatic spice base must include roasted coriander seeds, cumin seeds, and black peppercorns, pounded with fresh garlic and coriander roots - this creates the distinctive warm, earthy flavor that defines the dish. Using pre-ground spices or omitting the roasting step results in inferior flavor. Second, proper drying technique is crucial - the pork must be semi-dried to a soft, pliable, leathery texture, not fully dried and hard like Western-style jerky. It should feel like soft rubber when you touch it. Over-drying makes the final product too tough and chewy. Third, the marinade must balance sweet (palm sugar), salty (fish sauce), and umami (oyster sauce) flavors - authentic versions aren't overly sweet as some modern commercial versions tend to be. Fourth, traditional sun-drying under direct tropical sunlight imparts a subtle flavor that dehydrators and ovens cannot fully replicate, though these modern methods are acceptable alternatives. Fifth, deep-frying is the most traditional cooking method, creating the characteristic golden-brown color and crispy edges while maintaining a tender interior - grilling is an alternative but produces different texture. Sixth, the pork should be sliced thinly and evenly for consistent drying and frying. Finally, authentic Moo Dad Deaw is always served with sticky rice, fresh vegetables, and nam jim jaew dipping sauce - the combination of rich, sweet meat with spicy-sour sauce and crunchy vegetables creates the proper balance. Commercial versions sometimes use MSG or artificial seasonings, but traditional recipes rely on natural ingredients for flavor depth.