Ingredients with Measurements:
- 1 pound pork tenderloin, sliced into thin strips
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons chopped lemongrass
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- 1 tablespoon chopped basil
- 1 tablespoon chopped garlic
- 1/2 teaspoon ground black pepper
- 1/2 cup roasted peanuts, chopped
Special equipment needed:
- Dehydrator or oven with low temperature setting
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, honey, rice vinegar, lemongrass, cilantro, mint, basil, garlic, and black pepper.
2. Add pork strips to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the dehydrator or oven to 160°F.
4. Remove the pork strips from the marinade and pat dry with paper towels.
5. Arrange the pork strips on the dehydrator trays or on a wire rack set on a baking sheet.
6. Sprinkle chopped peanuts over the pork strips.
7. Dehydrate the pork strips for 6-8 hours or until dry and chewy. If using an oven, bake for 3-4 hours, flipping the strips halfway through.
8. Let the jerky cool completely before storing in an airtight container.
Time:
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: 6-8 hours (dehydrator) or 3-4 hours (oven)
Temperature:
Dehydrator: 160°F
Oven: 160°F
Serving size:
Makes about 8-10 servings
Nutritional information:
Per serving:
Calories: 210
Fat: 8g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 960mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Pork tenderloin can be substituted with beef or chicken.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Lemongrass can be substituted with lime zest.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add chili flakes or sriracha sauce for a spicy kick.
- Use different herbs such as parsley or dill.
- Add sesame seeds or sesame oil for a nutty flavor.
- Use different nuts such as cashews or almonds.
Tips and tricks:
- Slice the pork as thinly as possible for even drying.
- Pat the pork dry before dehydrating to remove excess marinade.
- Store the jerky in an airtight container in a cool, dry place.
- Jerky can be frozen for longer storage.
Storage instructions:
Store the jerky in an airtight container in a cool, dry place.
Reheating instructions:
Jerky can be eaten cold or room temperature. If desired, warm in the oven at 200°F for 10-15 minutes.
Presentation ideas:
Serve the jerky on a platter with fresh herbs and sliced vegetables.
Garnishes:
Garnish with chopped cilantro or sliced scallions.
Pairings:
Pair with a cold beer or a crisp white wine.
Suggested side dishes:
Serve with sticky rice or a cucumber salad.
Troubleshooting advice:
- If the jerky is too tough, it may have been over-dried. Try reducing the drying time next time.
- If the jerky is too salty, reduce the amount of soy sauce or fish sauce in the marinade.
Food safety advice:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 160°F.
- Store the jerky in an airtight container in a cool, dry place.
- Discard any jerky that has mold or an off smell.
Food history:
Jerky has been a popular snack food for centuries, especially among travelers and hunters who needed a portable source of protein. Thai-style jerky is typically marinated in a mixture of soy sauce, fish sauce, and herbs.
Flavor profiles:
Salty, sweet, tangy, and savory.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Thai