Moo Dad Deaw, also known as Thai pork jerky, is a beloved street food from Northeastern Thailand (Isan). This dish features marinated pork slices that are sun-dried and then either deep-fried or grilled to perfection. It’s sweet, savory, slightly peppery, and incredibly aromatic—perfect as a protein-rich snack, appetizer, or side dish with sticky rice and spicy Thai dipping sauce. Traditionally made without preservatives, it’s also freezer-friendly and great for meal prep.

Full Recipe: 

Ingredients

• 14 oz pork (shoulder or butt, thinly sliced)

• 3 cloves garlic

• ½ tsp roasted coriander seeds

• ½ tsp roasted cumin seeds

• ½ tsp roasted black peppercorns

• ½ tsp salt

• 1½ tbsp palm sugar

• 1½ tbsp fish sauce

Directions

1. Roast Spices: Lightly roast coriander seeds, cumin seeds, and black peppercorns in a dry pan for about 20 seconds or until fragrant.

2. Pound the Mixture: Use a mortar and pestle to crush the roasted spices. Add garlic and pound to a fine paste.

3. Marinate Pork: In a large bowl, mix the spice paste with palm sugar, fish sauce, and salt. Add pork slices and coat well. Marinate for at least 4 hours or overnight.

4. Dehydrate the Pork: Lay the pork slices on a drying rack in direct sun for 6–12 hours until firm but not hard. Alternatively, use a dehydrator at 145–160°F (63–71°C) for 5–7 hours.

5. Cook the Pork:

   • To Fry: Heat oil to 350–375°F (175–190°C) and deep-fry for 3–5 minutes until golden.

   • To Grill: Grill pork slices with space between each, flipping occasionally, until slightly charred and cooked through.

6. Serve: Enjoy hot with Thai sticky rice and nam jim jaew (spicy dipping sauce), or as part of a snack or BBQ platter.

Nutrients (Per serving — serves 2)

• Calories: 380 kcal

• Protein: 23g

• Fat: 28g

• Saturated Fat: 10g

• Carbohydrates: 8g

• Sugar: 4g

• Sodium: 1182mg

• Cholesterol: 95mg

• Potassium: 438mg

• Vitamin A: 19 IU

• Vitamin C: 2mg

• Calcium: 37mg

• Iron: 2mg

An Authentic Isan Specialty with Rustic Roots

The name “Moo Dad Deaw” roughly translates to “pork, sun one moment,” referring to its short sun-drying process. In Thailand, this technique was traditionally used to preserve meat in the tropical climate before the invention of refrigeration. Farmers and home cooks would marinate the pork in fish sauce, sugar, and aromatic spices, then lay it out in the intense Thai sun until it reached the desired semi-dried consistency.

In the Isan region, where food is often robust, spicy, and centered around grilled or preserved meats, Moo Dad Deaw has long been a staple. It’s commonly sold at street stalls and village markets, often accompanied by sticky rice (khao niao) and the pungent, spicy dipping sauce nam jim jaew. The rustic charm and bold flavor profile of Moo Dad Deaw make it a culinary ambassador of Isan’s fiery, flavorful cuisine.

Layers of Flavor from Simple, Natural Ingredients

What makes Moo Dad Deaw so distinctive is its perfectly balanced marinade. The combination of fish sauce and palm sugar creates a classic Thai sweet-salty base, while the toasted spices—coriander seeds, cumin, and black peppercorns—add an earthy depth and complexity. Garlic rounds everything out with its pungent aroma and slight sharpness, resulting in a marinade that seeps deep into the pork, tenderizing it and infusing it with flavor.

Palm sugar adds more than sweetness—it brings a mellow, caramel-like richness that complements the umami of the fish sauce. The roasted spices, when crushed and combined with garlic, become a powerful paste that permeates the pork during marination, delivering a warmth and depth that lingers long after the first bite.

Using cuts like pork shoulder or butt provides the perfect balance of fat and muscle, which ensures the meat doesn’t dry out too much during dehydration or cooking. The fat renders slightly, keeping the final product moist and delicious whether you fry or grill it.

Sun-Dried or Dehydrated – A Flexible Process for Every Kitchen

Traditionally, the marinated pork is laid out in full sunlight for several hours until it becomes slightly firm and tacky, but still pliable. This sun-drying process not only helps preserve the pork but also intensifies the marinade’s flavor and slightly cures the meat. In home kitchens without access to strong, safe sunlight, a dehydrator or even a low-temperature oven can replicate the same results with excellent consistency.

This makes Moo Dad Deaw incredibly adaptable. Whether you live in a tropical climate or a colder region, the technique can be adjusted to your environment. For busy cooks or those prepping meals in advance, the dehydration step can also be done ahead of time, making the final frying or grilling process quick and convenient.

Crispy Edges, Juicy Center – The Perfect Finish

Once the pork has been properly dried, it’s either flash-fried or grilled to create its signature texture. Frying gives the pork a crispy, golden-brown crust while preserving the soft, chewy center. The outer layer becomes slightly caramelized from the sugar in the marinade, adding crunch and depth.

Grilling is a slightly healthier alternative and introduces a charred, smoky flavor that enhances the dish’s rustic character. When grilled over open flames or coals, Moo Dad Deaw develops subtle notes of smokiness that pair perfectly with its inherent sweet-savory profile.

Either cooking method results in an irresistible dish that’s satisfying on its own or as part of a larger Thai spread. It can be eaten warm or at room temperature, making it ideal for outdoor meals, picnics, or even lunchboxes.

A Beloved Thai Snack and Side Dish

In Thailand, Moo Dad Deaw is often enjoyed with sticky rice and nam jim jaew, a spicy, tangy dipping sauce made with chili flakes, lime juice, fish sauce, toasted rice powder, and shallots. The contrast of tender, salty-sweet pork with spicy-sour sauce and chewy rice is nothing short of mouthwatering. It’s the kind of combination that perfectly captures Thai cuisine’s signature interplay of flavor and texture.

Moo Dad Deaw is also a popular beer snack or party food, thanks to its bold flavor and satisfying chew. It’s perfect for serving as finger food at gatherings, offering an exotic and unexpected twist on traditional appetizers. And because it’s freezer-friendly, you can make large batches and store them for quick meals or impromptu guests.

A Healthy High-Protein Option That’s Meal Prep Friendly

Aside from its crowd-pleasing flavor, Moo Dad Deaw is also a great choice for high-protein snacking. A single serving delivers over 20 grams of protein, making it an excellent option for those looking to increase their intake without relying on heavily processed or packaged products. Unlike many store-bought jerkies, Moo Dad Deaw is made from scratch with whole ingredients, free from artificial preservatives and additives.

If you’re into meal prep, this dish is a dream. Once marinated and dried, the pork can be frozen and later cooked straight from the freezer. It holds its flavor well and is a quick fix for protein-packed lunches or post-workout snacks. Served with veggies and rice or wrapped in lettuce leaves with herbs and chili sauce, it can easily become part of a balanced and satisfying meal.

Customizable and Easily Adjusted to Taste

The beauty of Moo Dad Deaw lies in its flexibility. While the traditional version uses pork shoulder and a specific blend of spices, the recipe is open to personal interpretation. Some variations might use soy sauce in place of fish sauce, add chili powder or lemongrass to the marinade, or even swap out the pork for beef or chicken.

You can also adjust the sweetness or saltiness to suit your palate. If you prefer it spicier, crushed dried chilies or chili paste can be added to the marinade. For a more herbaceous flavor, a handful of chopped cilantro stems or kaffir lime leaves can provide a Thai flavor boost. The dish welcomes experimentation while staying true to its flavorful roots.

Conclusion

Moo Dad Deaw is a quintessential Thai dish that brings together the best elements of traditional preservation, bold seasoning, and satisfying texture. With its rich marinade, tender pork slices, and crisp cooking finish, it delivers a deep and complex flavor that’s unmistakably Thai. Whether sun-dried and grilled in a rural Isan village or oven-dried and pan-fried in a modern kitchen, Moo Dad Deaw remains a testament to the ingenuity and depth of Thai home cooking.

This dish is more than just a snack—it’s a cultural experience. Easy to prepare, freezer-friendly, high in protein, and endlessly customizable, Moo Dad Deaw is perfect for sharing, storing, and savoring. Serve it as a snack, a side, or a main dish—it will always bring bold, nostalgic flavor to the table. Once you taste it, it’s easy to see why this pork jerky has stood the test of time in Thai kitchens and street stalls alike.