Pork Jerky
User Reviews
5
Pork Jerky
Description
Pork Jerky begins with ground pork combined with sugar, garlic powder, white pepper, soy sauce, Shaoxing wine, and oyster sauce. After marinating briefly, the mixture is spread thinly on a parchment-lined sheet pan and rolled flat to about an eighth of an inch thickness. It is baked at a low temperature to cook through and release fat and moisture, which are drained away to prevent sogginess. After flipping and continuing baking, the jerky is dried further. A final step brushes on honey before a few minutes under the broiler produces a sticky, caramelized surface, enhancing the pork’s savory-sweet flavor profile.
This approach creates a chewy texture typical of jerky, but with a dimension of sweetness and umami from the marinade and honey. The careful drainage of liquid and drying helps ensure the jerky holds together without excess moisture or fat.
Once cooled, the jerky is cut into pieces and any burnt edges can be trimmed off for a clean presentation. The attention to thickness and timing is key to avoid over or under dryness.
Ingredients
- 1.5 pounds ground pork
- 2 tablespoons sugar
- ½ teaspoon garlic powder
- ⅛ teaspoon white pepper
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 3 tablespoons oyster sauce
Brushing:
- 1 tablespoon honey
Instructions
- Put 1.5 pounds of ground pork into a bowl.
- Add 2 tablespoons of sugar, ½ teaspoon of garlic powder, ⅛ teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine and 3 tablespoons of oyster sauce.
- Then, mix it well and let it marinate for 15 minutes.
- While waiting for the meat, prepare a cookie sheet. And, put parchment paper on the cookie sheet.
- Next, put the marinated ground pork on the parchment paper over the cookie sheet. Try to shape the meat into a rectangle shape.
- After that, lay a plastic wrap over the ground pork, use a roller to roll and flatten out the meat. However, don’t roll too thin. It's around ⅛ inch thick.
- Preheat the oven at 300°F and bake one side for 15-20 minutes.
- Drain the fat and liquid after the first 15-20 minutes.
- Then, flip the other side and bake for another 15-20 minutes. Drain the liquid and use a paper towel to dry the meat.
- The following step, brush honey on one side and broil it for 3-5 minutes. (Put it in the top rack.) After, flip the other side. Brush honey and broil it for 3-5 minutes. (Be careful and watch it because it will burn fast.)
- Lastly, wait for it to cool down, cut them into small pieces. Remove the burn edges.
Notes
- Marinate the pork mixture thoroughly for at least 15 minutes to blend flavors before baking.
- Roll the meat to about 1/8 to 1/16 inch thickness to achieve ideal texture; avoid rolling too thin.
- Drain fat and liquid carefully after each baking interval to prevent sogginess.
- Watch closely during broiling with honey to avoid burning the surface.
- Allow jerky to cool before slicing and trim any burnt edges for best presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 387mg | 16% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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