Roast coriander seeds, cumin seeds, and black peppercorns for 20 seconds or until fragrant.

Pound the roasted spices in a mortar and pestle. Then, add garlic and pound into a fine substance.

Transfer the pounded spice mix to a large mixing bowl. Add palm sugar, fish sauce, and salt and mix into a marinade sauce. Add pork slices and coat thoroughly. Marinate for at least 4 hours or overnight.

To see if the meat is done drying, touch it lightly. It should feel dry and firm, but not hard. If it’s still a bit soft or wet, let it dry longer in the sun. I let it rest for a full day under the scorching Thai sun. If you prefer dryer meat, you can dehydrate for longer.

For deep-frying the meat: make sure your oil is hot, around 350-375°F (175-190°C), for best results. Generally, it takes about 3–5 minutes to deep-fry pork jerky until it's cooked through and golden brown.

For grilling the meat: place the meat on the grill with a little space between each piece. Flip the meat occasionally until it has a slightly charred appearance and cooked-through meat.