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Pork One Sun (Moo Daad Deow)

Authentic Thai Food Recipes - Thai Barbecue Recipes

Wednesday, 16 April 2008

Video Sneak Preview (tiny, low resolution)

Jules's Blurb: Pork One Sun, one of those traditional Thai recipes that gets it's name because the marinaded pork is left in the sun to dry for 1 day before you cook it Don't worry you don't have to do it that way, we'll explain how to use modern cooking methods as well

As far as I have been able to ascertain it is also one of Thailand's unique recipes not found anywhere else, if I'm wrong please let me know

A great addition to any other Thai recipe or as a tasty snack on it's own. Something to get your teeth into, use your fingers and tuck in!

Almost a meal and always a great addition to one!

In Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai's Thai cooking classes and your Trial Thai Banquet Course

Pork One Sun Recipe

(Moo Daad Deow)

How to make Pork One Sun

Ingredients:

1 Kg Pork (serves four)
1/2 Cup Garlic cloves

2 tbs Black pepper corns

2 tbs Sesame Seeds

1 tbs Chicken Stock powder (or cube)

1 ts Salt

3 Coriander roots chopped (cilantro)

2 tbs Seasoning sauce

2 tbs Sesame Oil
2 Cups sunflower oil

Preparation:

Slice the pork into thin strips and leave in a large mixing bowl, see photos

Wash and chop up the coriander roots roughly, if you can't get the roots it's okay to use stems, they will still help the marinade, not leaves as they will burn in the cooking later

Using a Pestle and Mortar

First, grind the pepper corns to powder, then the coriander roots get bashed followed by the garlic to finish with a fairly heavily textured paste, looks disgusting but smells fantastic!

Using Modern Tools

Grind pepper first, chuck coriander roots and garlic into the blender and blend to leave some texture, mix with pepper

Mix everything with the Pork strips (except the Sunflower oil) and leave for 3 hrs or more, 24 is even better

After marinade has had it's time: Using a cake rack to allow the air to circulate spread out the pork strips to dry for "one" sun (all day)!

Of course if you don't live in a sunny climate? It's into the oven on the lowest heat possible for up to 20-30 minutes, keep an eye on them. You don't want to cook them, just dry them out, so depending on your oven type the timing can vary considerably.

Cooking Instructions:

Heat sunflower oil in a wok or deep pan at medium/high put in Pork strips and fry until dark golden brown before you remove and drain using a sieve.

If the oil is too hot, (Khwanjai has a great tip in the video for temperature-perfection) they will darken and/or burn before they're cooked properly.

As the garlic floats off, fish it out before the meat . When the pork is done serve up with the garlic sprinkled on top

Serving Suggestion:

Serve on a large plate and garnish with coriander, cucumber, lettuce and tomato plus Chilli Red Sauce (Nam Pik Ta Daeng) in a side bowl for dipping, be careful its spicy! For kids, give 'em good ol' Heinze 57

Can be eaten as a snack as above, we mostly add it as an extra tasty bite to a full meal, something like our Pork Red Curry Recipe or our Chicken and Bean Sprout Stir Fry Recipe

You can also view our video blog about the making of this recipe at ThaiFood-TV.com

For the Best Results:

Members watch the full video because it's packed with tips not in the recipe and photo's which only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste! We try...

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