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Malaysian Pork Jerky

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…

Pork jerky in a bowl

I made this jerky out of pork loin. Just make sure to trim as much fat as you can before marinating. 

Pork Tenderloin on cutting board

I also sliced the pork against the grain for an easier chew.

Pork Jerky Marinating in ziplock bag

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! 

Pork jerky on dehydrator trays

After marinating, strain the pork of any excess marinade and pat dry with paper towels. I dried this jerky or 4 1/2 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.

Pork jerky finished drying and ready to eat

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. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

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Malaysian Pork Jerky

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...
Course Snack
Cuisine jerky
Keyword Pork Jerky
Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Servings 5
Calories 155 kcal
Author Will

Ingredients

  • 1 lb pork loin
  • 1/3 cup soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp chili garlic sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp black pepper
  • 1/4 tsp curing salt

Instructions

  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. 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. 

  4. Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 1/2 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Malaysian Pork Jerky
Amount Per Serving
Calories 155 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 1109mg 46%
Potassium 399mg 11%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 22g 44%
Vitamin C 0.5%
Calcium 1.1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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