How to Make Delicious Homemade Pork Jerky: A Step-by-Step Guide

Q: Can I use a different type of meat for this recipe?
A: This recipe is specifically designed for pork, particularly pork loin. Using a different type of meat might require adjustments in cooking time and seasoning.

Q: How thin should the pork mixture be rolled out?
A: The pork mixture should be rolled out thinly on parchment paper for even cooking and a proper jerky texture.

Q: Is it necessary to flip the pork during baking?
A: Yes, flipping ensures even cooking and browning on both sides.

Q: Can I store the pork jerky for a long time?
A: Yes, pork jerky, if stored properly in airtight containers, can last for several weeks.

Homemade Pork Jerky


  • Pork Loin: 1000g
  • Tai Tai Le Cooking Wine: 2 tablespoons
  • Tai Tai Le Chicken Sauce: 1 tablespoon
  • Black Pepper: 10g
  • Granulated Sugar: 2 tablespoons (approx. 30g)
  • Red Yeast Rice Powder: 10g
  • Salt: to taste
  • Honey: 1 tablespoon
  • Soy Sauce: 2 tablespoons
  • White Sesame Seeds: for sprinkling
  1. Finely mince the pork loin.
  2. Add granulated sugar to the minced pork.
  3. Mix in the cooking wine.
  4. Add soy sauce.
  5. Include the chicken sauce.
  6. Add an appropriate amount of red yeast rice powder.
  7. Mix in black pepper powder.
  8. Stir the mixture in one direction until well combined.
  9. Roll the mixture on parchment paper into a thin layer.
  10. Place honey in a bowl, add a suitable amount of water, mix well, and brush it onto the rolled out mixture.
  11. Evenly sprinkle white sesame seeds over the mixture.
  12. Bake in a preheated oven at 180°C (upper heat) and 190°C (lower heat) for 15 minutes, then flip and bake for another 15 minutes.
  13. Once baked, slice it.
  14. Package in small bags for storage or gifting.
  15. Take a photo to commemorate your cooking achievement.
  16. Enjoy your delicious homemade pork jerky!
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  • Calories: Varies depending on serving size
  • Protein: High
  • Carbohydrates: Moderate (mainly from sugar and honey)
  • Fats: Moderate (depends on the cut of pork)
  • Sodium: Moderate to high (from soy sauce and salt)