Thai Pork Jerky Food

SPICY SMOKED PORK JERKY

Steps:

• Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
• Mix the remaining ingredients and blend until you have a smooth marinade.
• Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
• Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.

THAI PORK JERKY

Steps:

• 1. Combine all ingredients except pork and oil in a food processor. Process into a fine puree. Place the pork and puree in a bowl. Stir to cover all the meat with the marinade. Marinate overnight.
• 2. Line a baking sheet with parchment paper. Remove the pork from the marinade. Blot off the excess marinade and lay the strips in single layer. Let sit in fridge overnight to dry out.
• 3. Bring oil to 350 degrees. Deep fry the pork in batches for about 4 to 6 minutes. Drain on paper towels. Great warm or cold.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.