Thai Pork Jerky Recipe
Deep-fried marinated pork jerky Thai style, served with traditional sauce.
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Ingredients
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Marinade and coating
Thai Dipping Sauce
Method
Marinate and coat the pork
- 1
Prepare and slice pork
Trim excess fat and slice pork shoulder into 1/4-inch thick strips suitable for jerky, then pat dry.
- 2
Make the marinade
In a bowl, combine light soy sauce, fish sauce, palm sugar, minced garlic, and white pepper. Stir until the sugar dissolves.
- 3
Marinate pork
Add pork slices to the marinade, toss to coat evenly, cover, and refrigerate for 2 hours to overnight for deeper flavor.
- 4
Coat with cornstarch
Remove pork from marinade and toss in cornstarch until each piece is lightly coated; shake off excess.
Prepare Thai dipping sauce
- 5
In a small bowl, combine shallots, chilies, lime juice, fish sauce, palm sugar, and toasted rice powder. Stir until sugar dissolves and flavors meld. Adjust sweetness or acidity to taste.
Fry and serve
- 6
Heat oil
Pour vegetable oil into a deep pot or fryer and heat to 350°F (175°C).
- 7
Fry pork
Working in batches, fry coated pork pieces until crisp and golden, about 2–3 minutes per batch. Do not overcrowd.
- 8
Drain and rest
Lift jerky with a slotted spoon and drain on a rack or paper towels. Let rest 2–3 minutes to finish crisping.
- 9
Serve
Arrange pork jerky on a platter with lime wedges and serve with Thai dipping sauce on the side.
