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Thai Pork Strips (Moo Dad Deaw)

Thai Pork Strips (Moo Dad Deaw)

Thai Pork Strips (Moo Dad Deaw) is an excellent and incredibly authentic Thai appetizer. Traditionally it is done by semi-drying seasoned pork strips first in the sun before deep-frying them to a delicious golden brown. However, we can definitely use an oven to make our life easier.

These pork strips look like jerky but are not as chewy and firm. The marinade, which is sweet and flavored with coriander root, garlic, and sesame seeds, coats the soft, juicy meat. They can be served as it is or with delectable dipping sauces like sweet chili sauce.

You can make a fantastic appetizer platter too,  with a few crisp, raw veggies like cabbage, green beans, or cucumber on the side. Or you may pair these with hot steamed rice. And if pork is not your preferred can definitely use beef instead of pork.

Yield: 10 servings, Prep time: 2 Hours, 30 minutes, Cooking time: 5 Minutes 

Thai Sun Dried Pork Strips (Moo Dad Deaw)


  • 500 Grams Pork Tenderloin (or other lean pork)
  • 1 tbsp Coriander Roots or Wansoy, or Cilantro, minced (the white roots itself, at the end of the stalks)
  • 3-4 large cloves Garlic (enough to make 1 tablespoon finely chopped)
  • 1 teaspoon finely ground White Pepper
  • 2 Tablespoons Sugar
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon patis (Fish Sauce)
  • 3-4 Tablespoons Sesame seed
  • Optional Sauce:
  • Thai Sweet Chili Sauce, recipe below


  1. Slice the pork loin into thin strips. 
  2. Mince the garlic and coriander roots, then grind together using a mortar and pestle.
  3. In a bowl, mix the oyster sauce, pepper, patis, sesame seeds, garlic, coriander roots. 
  4. Then add the pork strips and mix it well until the sauce is incorporated into the pork. Marinate for 1 hour.
  5. After the marination, it is time to dry up the pork strips. You can dry it using the oven or dry it up under the sun.
  6. Through Oven: The oven should be heated to about 80°C degrees; (or lowest oven setting – gas mark 1), leave the oven door slightly ajar.  Slices of pork should be placed equally on a greased grill rack.  Cook for a further 1 hour and a half in the oven.
  7. Or Under the Sun (Traditional Way): Lay the pork strips in the hot sun for 3 hours.
  8. To Cook: Deep fry on low heat for about one minute. Serve with your favorite dipping sauce.

For the Thai Sweet Chili Sauce

  • ½ cup Brown Sugar
  • 1 cup Water
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, grated
  • 2 tbsp Rice Vinegar
  • 2 tbsp soy sauce (preferably Tamari, or low sodium soy sauce)
  • 1 tbsp Mirin Sauce, or dry sherry
  • 1 tsp Patis/Fish Sauce
  • 2 tsp Chili Flakes 
  • 1 tsp Chili Paste, or sambal oelek
  • Slurry: 1 tbsp Cornstarch, diluted in 3 tbsp water


  • In a small saucepan, combine all ingredients except for the slurry. Mix it well and simmer over low heat, then add the slurry. Turn off heat once the sauce is thickened.