Pork One Sun Recipe
(Moo Daad Deow)
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!
How to make Pork One Sun
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
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.
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
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. Its also nice to have just as a nibble when having a drink but works very well with a simple bown of Egg Fried Rice.
Pork One Sun, a traditional Thai recipe, so in this video we do it Thai style, over 2 days.
I can’t apologise enough for the background noises in this video, the video is just under 8 minutes long and actually took nearly two full days to shoot and we cut over 2 hours of out takes, (mostly me swearing at yet another interruption) but the main thing is, with the recipe in hand you should be able to follow everything happily, does the stress show?
Khwanjai’s Top Tips:
In the photos and video we use traditional Thai cooking methods using a Pestle and Mortar, it’s okay to use a blender or a pepper grinder for the pepper just don’t make it into a powder
Fish out the garlic as it floats off or or will burn long before the pork is ready