Sort ingredients
brookeverret
QR Code
Listen
Pdf
Roast Spices: Lightly roast coriander seeds, cumin seeds, and black peppercorns in a dry pan for about 20 seconds or until fragrant.
Pound the Mixture: Use a mortar and pestle to crush the roasted spices. Add garlic and pound to a fine paste.
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.
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.
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.
Serve: Enjoy hot with Thai sticky rice and nam jim jaew (spicy dipping sauce), or as part of a snack or BBQ platter.