Pork Jerky – WaiHan

I used Josephine’s recipe but adapted it slightly to use the what I had in the cupboards.


500g mince pork


3tbsp sugar

2tbsp ginger wine

1 tbsp dark soya sauce

1/2 tsp 5spice

1/2 tbsp sesame oil

Honey for glazing

The first time I made this I expected it to take 2hrs and 4omins at 200 and I found that the temperature was too high and the time was too long.  The second time, I reduced the temperature to 160 fan assisted oven and it took around 30 to 40mins.  Ii would recommend you keep a close eye on the jerky whilst it is in the oven.

I also marinated the meat over night.  I used foil and then cling flim over the top of the meat before I rolled it.

I have no idea how long this will keep as it has no preservatives.  I yummy treat and it is really worth trying, my boys seem to like it very much.


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