Homemade Pork Jerky

Cooking StepsHow to cook Homemade Pork Jerky step by step

Cooking Process

1. 
   Step 1

   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.

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2. 
   Step 2

   Put on gloves and mix everything thoroughly. Refrigerate for 30 minutes.

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3. 
   Step 3

   While the meat chills, make the honey glaze: mix 20g honey with 10g water and stir until dissolved. Set aside.

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4. 
   Step 4

   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.

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5. 
   Step 5

   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.

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6. 
   Step 6

   Roll each sheet to roughly the size of your baking pan, keeping the thickness under 0.5 cm.

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7. 
   Step 7

   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.

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8. 
   Step 8

   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.

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9. 
   Step 9

   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.

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10. 
    Step 10

    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.

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11. 
    Step 11

    That’s one sheet’s worth — pretty satisfying! Now on to the next one.

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