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This Malaysian Pork Jerky has a great flavor with a little sweetness that is found all across the Asian continent. My co-workers couldn't put this jerky down. It lasted about 3 minutes...
I made this jerky out of pork tenderloin. Just make sure to trim as much fat as you can before marinating.
I also sliced the pork against the grain for an easier chew.
After slicing I let it marinade for 21 hours in the refrigerator. This recipe has a lot of great ingredients such as sesame oil and chili garlic sauce that led to an amazing flavor. Try to marinate for at least 6 hours, but longer is better!
After marinating, strain the pork of any excess marinade and pat dry with paper towels. I dried this jerky or 4 ½ hours at 165°F with my Nesco Dehydrator, you can see the pork on the dehydrator trays above. You can also make this jerky in the oven or smoker if you choose.
This recipe turned out tasting amazing. The sesame oil really comes through and the spice from the chili garlic sauce and black pepper really adds to the flavor. Even though soy sauce was used in the recipe, it does not over power the jerky at all, comes across very mild.
I asked a guy I work with for a description and his response was "perfect". That really sums it up. There is nothing that needs to be changed or altered with this recipe. Let me know how you like it in the comments below!
This recipe doesn’t have to be used on Pork only. Make this with beef or venison and it will also turn out really good! Enjoy!!!
For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below.
Ingredients
- 1 lb pork tenderloin
- ⅓ cup soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon black pepper
- ¼ teaspoon curing salt
Instructions
- Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 ½ hours at 165F.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
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Bill
Have you figured out exactly how much sodium is needed for jerky? I like 2% salt to meat by weight. All to taste, just wondering how much salt is actually needed.
To convert mg sodium to grams of salt
mg sodium(2.5)/1000=grams of salt
Bill
Also, I used pork sirloin roast, $2.18 per pound! It has a bit more internal marbling. Fat is flavor and doesnt go bad in the freezer or a day in the lunchbox.
Newmister
I have made this recipe (or variations of it) several times. It's always a hit with my friends and family. More than a few jave said I need to sell it!
I usually let the pork strips marinate for 24hrs and dry them in a 170° oven with the door just cracked open. Usually takes around 6hrs, but I just check them until I hit the texture im looking for.
John
UMMMMMMMMMY!!!!! Really good. Never made pork jerky it until a few months ago. Searched for a pork jerky recipe found this on. Great find. Been making beef jerky for tears. I this it better than beef jerky, bonus even pork tenderloin is cheaper than beef round. Found some at 1.99 a lb. Bought a few, result... cheap really good jerky. But loin works too! Just sliced up two tenderloins for my next batch.....
Will
Glad you found this recipe. It's a ridiculous good flavor, especially with the pork instead of beef. Like you mentioned, the pork is way more inexpensive too! Thanks for leaving a comment John.
Chris Carpe
Tried this out for the first time about 3 weeks ago, I've made it 3 more times since then. For the longest time I've been a huge Teriyaki fan but this is becoming my new favorite, super good.
Bill
Awesome recipe! I marinated over night and put on my Pit Boss at the smoke setting (180 -190). After an hour or so I flipped all the pieces. It smoked for about 2 hours with fruit pellets. It turned out moist with a bit of a smoke ring. Loved it. Thank you for sharing your recipe.
Sue Leavitt
Why do you recommend prebaking Korean style pork jerky but not Malaysian style?
I have my pork loin chilling in the freezer and await your advice.Thanks,
Sue
Will
The FDA recommends preheating all jerky. I don’t always do this though, mainly because it affects the texture of the jerky. If you have a good dehydrator, skipping the preheat in the oven is not a problem. Using curing salt in the marinade will also help prevent possible bacteria.
Al Milner
I have tried this recipe and I loved it. I want to try this with chicken.