Moo Dadd Deaw Recipe

Prepare pork

Slice the pork thinly across the grain (about 1/4" / 6 mm). If partially frozen it will be easier to slice evenly.

In a bowl, combine 3 tbs light soy sauce, 1 tbs fish sauce, 1 tbs palm sugar, minced garlic, 1 tsp ground white pepper, 1 tsp ground coriander seed, 2 tbs chopped coriander stems (if using), 1 tbs rice wine (optional) and 1 tbs vegetable oil. Stir until sugar dissolves.

Add the sliced pork to the marinade and massage gently until every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Bring to near room temperature (15–20 minutes) before frying.

Toast and grind coriander seeds

In a small dry skillet over medium heat, toast 2 tsp coriander seeds for 1–2 minutes until aromatic, shaking the pan to avoid burning. Remove and let cool, then lightly crush or grind with a mortar and pestle (or spice grinder) to a coarse powder.

In a blender or food processor combine the toasted crushed coriander seeds, 2 garlic cloves, 1 small chopped shallot, 1 cup fresh cilantro leaves, 2 tbs fresh lime juice, 2 tbs fish sauce, 1 tsp palm sugar and 1 tsp chili flakes or one small chopped bird chile (if using). Pulse until roughly combined.

With the blender running on low, slowly drizzle in 2 tbs warm neutral oil to emulsify the sauce. If the sauce is too thick, add up to 1 tbs water to reach a saucy, spoonable consistency. Taste and adjust: add more lime for acidity, fish sauce for saltiness, or sugar for balance.

Transfer sauce to a bowl; set aside at room temperature until pork is ready. This sauce will be served over or alongside the fried pork.

Whisk together 4 tbs sriracha, 1 tbs rice vinegar, 1 tbs lime juice, 1 tsp soy sauce and 1 tsp sesame oil (if using) until smooth. Taste and adjust: add more vinegar for tang, more sriracha for heat or sugar (not listed) if you prefer sweet.

Sprinkle toasted sesame seeds on top and transfer to a small serving bowl.

Heat 1 cup vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C) or a small piece of pork sizzles immediately. Use enough oil for shallow frying (about 1/2"–1" depth) if you don’t have a thermometer.

Working in batches to avoid overcrowding, blot excess marinade from pork slices with a paper towel (leave some marinade on for flavor). Carefully add a single layer of pork slices to the hot oil; fry 1–2 minutes per side until edges are crisp and centers cooked through (internal temperature ~145°F/63°C). Thinner slices may take less time—watch closely to prevent overcooking.

Use tongs to transfer fried pork to a paper-towel-lined tray to drain. Repeat with remaining pork, keeping finished pork warm in a 200°F (95°C) oven if desired.

To serve, arrange the fried pork on a platter. Spoon the coriander seed sauce over the pork or serve it on the side for dipping. Place Thai Sriracha dipping sauce in a small bowl alongside. Garnish with fresh cilantro sprigs, cucumber slices or raw cabbage, and lime wedges.

Serve immediately while pork is hot and crisp.