porkjerky http://taketimeaway.com

I decided to start challenging myself with either making food I’ve never made before or improving recipes that have failed on me in the past. This will probably be inspired by some Chinese dishes I had growing up =) First challenge is something we’ve never made in my childhood but was a favorite snack growing up – Chinese style pork jerky!

Chinese style pork/beef jerky is pretty different from the American variation. It’s much softer and juicier… think texture of a Slim Jim, but flattened out and with Asian spices. Store bought varieties still contain a lot of preservatives so making this at home is a good alternative for those wanting to eat more natural. I researched some of the basic ingredients in Chinese pork jerky and created this mix of spices. I happened to have Asian pears on hand so I thought it would be nice to infuse the typical honey basting mixture with it.


My Silpat makes its first appearance in the kitchen. I bought this as well as several cheaper silicone mats for baking awhile ago but haven’t had a chance to use them yet. I bought a rolling pin just for this project. I never had a need for one before.


I’m pretty satisfied with the results of this first attempt. Next time around I would roll it out even thinner for better texture and maybe create a spicier version. This one wasn’t spicy at all.


Let me know what recipes you want to challenge me to make – drop me a note on the Facebook fan page or leave a comment below!

Disclaimer: this post contains affiliate links.

Chinese Pork Jerky 猪肉干
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 lb ground pork (or beef if you want to make beef jerky)
  • Honey for basting
  • Juice of 1/4 Asian pear for basting
  • 2 Tbs sesame oil
  • 1 Tbs fish sauce
  • 1 Tbs Chinese cooking wine
  • 1 Tbs soy sauce
  • 1Tbs mushroom flavor dark soy sauce
  • 1 Tbs five spice powder
  • 1 Tbs ginger powder
  • 1/2 Tbs sugar
  • 1/2 Tsp salt
  • 1/4 Tsp cayenne pepper
  1. Preheat oven to 300°.
  2. Place pork and all seasonings (except for the honey and asian pear juice that is for basting) into a bowl.
  3. Mix ingredients until it becomes sticky and forms a ball.
  4. Take this giant meatball and slam it into the bowl several times to push out air bubbles – great way to take out frustrations by the way!
  5. Place the meat on a Silpat, other silicone mat or parchment paper and roll out into a thin layer with plastic wrap covering it for easy rolling.
  6. Remove the plastic wrap and place the sheet into the oven.
  7. Cook for 15 min or until it’s solid enough for you to flip in the oven. Baste the side you just flipped up at this point with the honey & asian pear mixture.
  8. Cook for another 10 min, and flip to baste the other side and turn up the heat to 400°.
  9. At this point you can elevate the meat on a rack on top of the silpat to prevent it from steaming. You want to allow any oils to drip off as well. Cook for another 5 minutes (keep basting) or until done – this will depend on the oven, thickness of the meat you rolled out, etc. Watch out for burning!
IMPORTANT – Because this jerky has no artificial preservatives, you need to keep it in the fridge if not eating it all at once. Once it’s been cooled in the fridge, there may be a white film of fat that develops which is normal. Just reheat in a toaster oven and it’s fresh again!
Basics adapted from food444lyfe

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