Not only is it soft and juicy, this oriental pork jerky recipe has a sweet and savory flavour that makes you scream for more!

Homemade jerky is a lot healthier than the commercial version because there are no preservatives and it contains less salt, so you can enjoy a few more strips without worrying too much. A tablespoon of oyster sauce is also sometimes added to the marinade.

Cook time
45 min

Prep time
1 hr 30 mins


Recipe provided by: Yi Reservation

  • 2lb ground pork
  • 2 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Chinese cooking wine
  • 2 tbsp Haughton Honey
  • 1 tsp five spice powder
  • 1 tsp ground white pepper
  • Cayenne pepper to your own taste
  • For the basting mixture: 2 tbsp Haughton Honey
  • 1 tbsp Chinese cooking wine
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Combine the ground pork and marinade ingredients in a bowl, mixing it with a spoon or by hand to form a paste. Cover with clingfilm and chill for at least an hour.
  2. Preheat the oven to 375f/180c. Place a piece of parchment paper on a baking sheet and spread the jerky mixture across the paper. Place a piece of clingfilm over the top and then roll with a rolling pin until flat and even, forming a thin layer of pork on the parchment.
  3. Mix the honey and cooking wine for the basting glaze.
  4. Bake the pork for about 12 minutes before flipping over gently and cooking for a further 12 minutes. Remove the tray, turn the oven up to 410f/190c and then baste the pork on both sides before placing back in the oven to bake for a further 5 minutes on each side.
  5. Allow the jerky to cool down completely on a cooling rack and then cut in to bite-sized pieces.
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