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Homemade Pork Jerky
This homemade pork jerky is perfect for adding a savory snack to your day or packing it in for a trip. The sweet and salty flavors blend beautifully with the umami depth of the sauces creating a uniquely satisfying texture that stays tender even after drying. A delicious Homemade Pork Jerky recipe.
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 3
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homemade Pork Jerky
| Ingredient | Amount |
|---|---|
| ground pork | 550 as needed |
| sugar | 30 as needed |
| salt | 4 as needed |
| oyster sauce | 20 as needed |
| cooking wine | 10 as needed |
| dark soy sauce | 6 as needed |
| light soy sauce | 6 as needed |
| chili powder | 2 as needed |
| white pepper | 1 as needed |
| honey | 20 as needed |
| white sesame seeds | 3 as needed |
- ground pork550 as needed
- sugar30 as needed
- salt4 as needed
- oyster sauce20 as needed
- cooking wine10 as needed
- dark soy sauce6 as needed
- light soy sauce6 as needed
- chili powder2 as needed
- white pepper1 as needed
- honey20 as needed
- white sesame seeds3 as needed
Cooking StepsHow to cook Homemade Pork Jerky step by step
-
Step 1Take 550g ground pork and add 30g sugar, 4g salt, 20g oyster sauce, 10g cooking wine, 6g light soy sauce, 6g dark soy sauce, 2g chili powder, and 1g white pepper.
-
Step 2Put on gloves and mix everything thoroughly. Refrigerate for 30 minutes.
-
Step 3While the meat chills, make the honey glaze: mix 20g honey with 10g water and stir until dissolved. Set aside.
-
Step 4Divide the meat mixture into 3 portions — this 550g batch will make 3 sheets. Place a sheet of parchment paper cut into a square underneath. A square shape reduces waste and looks neater.
-
Step 5Cover with another sheet of parchment paper on top. Use a rolling pin to gently roll out the meat — don’t press too hard. Each sheet should be about 0.5 cm thick.
-
Step 6Roll each sheet to roughly the size of your baking pan, keeping the thickness under 0.5 cm.
-
Step 7Place on a baking pan and peel off the top layer of parchment. Bake in the oven at 180°C (350°F), top and bottom heat, for 10 minutes first. The meat will release a lot of liquid and shrink, becoming firmer.
-
Step 8After 10 minutes, remove and brush both sides with the honey glaze. Transfer from the baking pan to a wire rack and continue baking for another 5 minutes.
-
Step 9After 5 minutes, remove again. Brush both sides with honey glaze, sprinkle with sesame seeds, and return to the oven for another 5 minutes. Keep a close eye on it during this final stretch to avoid burning — every oven behaves differently. Adjust time as needed: add more if you want deeper color, or pull it early if it looks good.
-
Step 10When done, remove, slice, and serve. The whole process takes about 20 minutes. It may not have the bright red color of store-bought versions (no red yeast rice powder here), but the flavor is irresistible.
-
Step 11That’s one sheet’s worth — pretty satisfying! Now on to the next one.
Homemade Pork Jerky
This homemade pork jerky is perfect for adding a savory snack to your day or packing it in for a trip. The sweet and salty flavors blend beautifully with the umami depth of the sauces creating a uniquely satisfying texture that stays tender even after drying. A delicious Homemade Pork Jerky recipe.
Ingredients
- 550 as needed ground pork
- 30 as needed sugar
- 4 as needed salt
- 20 as needed oyster sauce
- 10 as needed cooking wine
- 6 as needed dark soy sauce
- 6 as needed light soy sauce
- 2 as needed chili powder
- 1 as needed white pepper
- 20 as needed honey
- 3 as needed white sesame seeds
Instructions
-
Take 550g ground pork and add 30g sugar, 4g salt, 20g oyster sauce, 10g cooking wine, 6g light soy sauce, 6g dark soy sauce, 2g chili powder, and 1g white pepper.
-
Put on gloves and mix everything thoroughly. Refrigerate for 30 minutes.
-
While the meat chills, make the honey glaze: mix 20g honey with 10g water and stir until dissolved. Set aside.
-
Divide the meat mixture into 3 portions — this 550g batch will make 3 sheets. Place a sheet of parchment paper cut into a square underneath. A square shape reduces waste and looks neater.
-
Cover with another sheet of parchment paper on top. Use a rolling pin to gently roll out the meat — don’t press too hard. Each sheet should be about 0.5 cm thick.
-
Roll each sheet to roughly the size of your baking pan, keeping the thickness under 0.5 cm.
-
Place on a baking pan and peel off the top layer of parchment. Bake in the oven at 180°C (350°F), top and bottom heat, for 10 minutes first. The meat will release a lot of liquid and shrink, becoming firmer.
-
After 10 minutes, remove and brush both sides with the honey glaze. Transfer from the baking pan to a wire rack and continue baking for another 5 minutes.
-
After 5 minutes, remove again. Brush both sides with honey glaze, sprinkle with sesame seeds, and return to the oven for another 5 minutes. Keep a close eye on it during this final stretch to avoid burning — every oven behaves differently. Adjust time as needed: add more if you want deeper color, or pull it early if it looks good.
-
When done, remove, slice, and serve. The whole process takes about 20 minutes. It may not have the bright red color of store-bought versions (no red yeast rice powder here), but the flavor is irresistible.
-
That’s one sheet’s worth — pretty satisfying! Now on to the next one.
