Honey Glazed Pork Jerky | 豬肉乾

by Yi on November 10, 2013 · 51 comments

Post image for Honey Glazed Pork Jerky | 豬肉乾

I have to confess that I have an expensive addiction…

I am addicted to all kinds of jerky and I can’t help but stock up a few bags of jerky EVERY TIME I go to Costco. If you are like me who’s obsessed with jerky you’d know that this a bad news to my wallet as the jerky normally costs several times more than the fresh meat.

So I decided to make my own Asian Style jerky, aka Bak Kwa or Rougan,  at home.

Now, I know that the word jerky sometimes induces the horror images of chewing dry and hard stripes of meat packed with sodium and preservatives. But you’ll change your mind once you’ve tried this Chinese Pork Jerky!

Honey Glazed Pork Jerky

Not only it’s soft and juicy, it has this sweet and savory flavor that would make you scream for more. Additionally, the homemade jerky is a lot healthier than the commercial version because there is no preservatives and less sodium is used. So you can enjoy a few more strips without worrying much.

As you’ll see in my step by step illustration, this Honey Glazed Pork Jerky recipe is actually very easy to make. The use of ground pork makes the jerky inherently tender and flavorful. It also means that you’ll not even have to deal with cutting the meat as if you were to make the traditional jerky.

Honey Glazed Pork Jerky

With holiday season right around the corner, I thought it was a perfect time to share this finger-licking good pork jerky recipe. Whether you make it as a surprise finger food for your upcoming party or just keep it around as a snack between the meals, you and your guests will love this jerky just as much as I do!

I normally make a bunch and store the leftover in the fridge for up to 3 days.

Step by step Illustration

In a mixing bowl, combine the ground pork and marinade ingredients

Honey Glazed Pork Jerky

Mix with a spoon or by hand until the pork turns into a paste. Cover with plastic wrap and chill in the fridge for at least 1 hour

Honey Glazed Pork Jerky

Preheat the oven at 375 F. Place a piece of parchment paper on a baking sheet. Put a few spoons of pork on a sheet of parchment paper then cover the put plastic wrap

Honey Glazed Pork Jerky

Gently run a rolling pin over the wrap to flatten the pork and form a thin layer of pork. Prepare the basting glaze by mixing the honey with cooking wine

Honey Glazed Pork Jerky

Bake the pork for about 12 minutes on each side. Carefully flip it once in between

Honey Glazed Pork Jerky

Coat the pork with the honey glaze on both sides. Bake at 400 F for 5 minutes each side. Repeat this step one more time

Honey Glazed Pork Jerky

The pork jerky can be enjoyed both warm and cold :)

Honey Glazed Pork Jerky

The pork jerky can be enjoyed both warm and cold :)

Enjoy and don’t forget to share (with your friends and neighbors)!

Honey Glazed Pork Jerky

Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Serving Size: 20 Strips

Enjoy this Chinese Style Honey Glazed Pork Jerky and share it as a surprise finger food in your next party! The step-by-step picture illustration is available on www.yireservation.com.

Ingredients

  • 2lb ground pork
  • Pork Marinade
  • 2tbsp soy sauce
  • 2tbsp fish sauce
  • 2tbsp dark soy sauce
  • ½ tsp salt
  • 2tbsp sugar
  • 1tbsp cooking wine
  • 2tbsp honey
  • 1tsp five-spice powder
  • ½ tsp freshly ground pepper
  • Cayenne pepper powder to your own taste (optional)
  • For Basting
  • 2 tbsp honey
  • 1 tbsp cooking wine

Instructions

  1. In a mixing bowl, combine the ground pork and marinade ingredients
  2. Mix with a spoon or by hand until the pork turns into a paste. Cover with plastic wrap and chill in the fridge for at least 1 hour
  3. Preheat the oven at 375 F. Place a piece of parchment paper on a baking sheet. Put a few spoons of pork on a sheet of parchment paper then cover the put plastic wrap
  4. Gently run a rolling pin over the wrap to flatten the pork and form a thin layer of pork. Prepare the basting glaze by mixing the honey with cooking wine
  5. Bake the pork for about 12 minutes on each side. Carefully flip it once in between
  6. Coat the pork with the honey glaze on both sides. Bake at 400 F for 5 minutes each side. Repeat this step one more time
  7. Cool down the pork jerky on cooling rack. Cut into bite size
http://yireservation.com/recipes/honey-glazed-pork-jerky/

Honey Glazed Pork Jerky

{ 50 comments… read them below or add one }

1 Steve & CJ June 22, 2014 at 2:01 pm

Xi xi! We always make jerky before a road or backpacking trip. I was looking for something different. This definitely fits the bill.

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2 Jann April 10, 2014 at 12:12 am

Hi, stumbled upon your site when i was searching for a pork jerky recipe. Looks delish and I want to give it a try. I supposed ground chicken meat can be used instead of pork? Thanks

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3 Yi April 10, 2014 at 7:40 am

Hello Jann, yes you can use ground chicken or ground beef as well. Thanks for visiting!

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4 Claire February 17, 2014 at 5:39 pm

I made this tonight as an experiment and it turned out perfectly. I used lots of the chilli as I love the bite. Thank you so much, I live over 30 miles from a Chinese supermarket so I love it when I can make my own Chinese food. What’s the best way to wrap the jerky? How long does it keep at its best?

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5 Yi February 17, 2014 at 8:21 pm

HI Claire, I am so glad that the jerky came out good! I normally store it in a glass jar and leave it the fridge for up to 3 days. Please let me know if you have any other questions. Thanks

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6 Vicky January 25, 2014 at 10:10 pm

Hi Yi,
Hope things are going well with you. I just had some jerky last night which my friend brought from Taiwan. It’s so tasty. Hope to give this recipe a try soon! One question, do i have to add fish sauce? I heard it’s not healthy, so i’m wondering if i can omit it and still get the same flavor. Thanks Yi, Happy New Year!

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7 Yi January 25, 2014 at 11:30 pm

Hello Vicky, thanks for stopping by. You can totally skip fish sauce just be sure to use a little more soy sauce. The health concern with fish sauce is mainly due to the sodium content so I keep it at moderate amount.

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8 Nami | Just One Cookbook December 5, 2013 at 3:47 am

Very interesting how pork jerky is made. My husband looooves jerky. When we go back to Taiwan he is in heaven. I’m not much of a jerky person but I had fun watching your step by step! I would love to try homemade version. I might change my mind totally!

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9 Charlie December 4, 2013 at 2:41 pm

Yi, can you use sliced pork instead of ground pork such as a sliced pork loin? How thin would you make the slices and would you change the cooking time or temperature for sliced pork?
Charlie

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10 Yi December 4, 2013 at 9:51 pm

Hello Charlie, thanks for checking out the recipe. Yes, you can use sliced pork loin instead. I normally slice the pork to about 1/8 inch think. I’d also score the sliced pork so more flavor can penetrate. Apply the same temperature and time. One more thing, when you slice the pork, do it along the grain. I hope this helps and please let me know how it came out!

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11 Darlene December 3, 2013 at 12:59 pm

RE: cooking wine — do you mean a dry white cooking wine (e.g., Vermouth?) or a rice wine? Thanks.

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12 Yi December 4, 2013 at 10:21 pm

hi Darlene, sorry for the delay. I normally use Shaoxing rice wine for Chinese cooking. However if you don’t that around, please feel free to use dry white wine as you would normally do for cooking (I generally stock Chardonnay in my pantry). I hope this helps. Thanks

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13 Jeannie Tay December 2, 2013 at 7:46 pm

I love these a lot too and I have to make them every Chinese New Year as a treat for the family…like you said, it is very expensive to buy from outside! Congratulations on your winning the Marx Food Challenge.

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14 Yi December 2, 2013 at 10:51 pm

Hi Jeannie, thanks for the kind words. I’ll definite make some more of these when Chinese New Year is near. Thanks!

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15 Sissi November 22, 2013 at 1:57 pm

I cannot believe my eyes! A friend of mine used to bring dried spicy pork thin strips from the US (a Chinese shop actually) and I cherished them like a treasure. It was one of the most extraordinary food products I have ever had. Alas, it’s impossible to get here and my friend went back to the US, so I’m thrilled to find this recipe! Your pork jerky looks so delicious I have just bookmarked it and will definitely try making soon. Thank you so much for sharing this precious recipe!

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16 Amy Tong November 18, 2013 at 4:03 pm

YUM! Pork jerky is one of my favorite snacks! I’ve always wanted to make some but haven’t try my hands on them yet. :) Guess I better do so soon! Thanks for sharing yours.

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17 Yi November 18, 2013 at 10:28 pm

It’s good to see you Amy! Yes this makes a great between the meal snack!

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18 nusrat2010 November 16, 2013 at 10:43 pm

Glossy and gorgeous jerky indeed :) Nice job with the recipe and super glamorous, adorable photography.
By the way, I have a humble gift for you: I’m passing on an award to you. I always enjoy browsing through your creative blog. And thanks for making my browsing time a joyful one. Come check it out: http://myselfnusrat.wordpress.com/2013/11/16/the-marchant-of-happiness/

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19 Yi November 17, 2013 at 2:24 pm

Hi Nusrat, thank you for the nomination!

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20 Shuhan November 15, 2013 at 11:23 am

I used to be glued to the table at chinese new year where the sweet bbq pork jerky was ;) WOO HOO HOMEMADE BAK KWA! Good one!

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21 Yi November 17, 2013 at 1:43 pm

Thanks Shuhan!

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22 Anita November 15, 2013 at 6:31 am

This makes me think of Bee Cheng Hiang’s bak kwa :D And boy, they charge like astronomical price for their pork jerky too. I am so going to make this at home. Thanks for sharing Yi.

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23 mjskit November 12, 2013 at 9:53 pm

What a very interesting way to make jerky! I wouldn’t have thought using a ground meat to make it was possible. Being a jerky lover, this recipe and method has really caught my interest. I love the flavors and it looks relatively easy. Having made my own beef jerky for years I know what it takes to slice and dry the meat. This is a definite “make it” for me! Thanks for sharing!

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24 Yi November 12, 2013 at 10:59 pm

Hi mjskit, thanks for your kind words. I’ve tried the traditional beef jerky a few times and I just never have the patience to wait for my jerky lol.

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25 tigerfish November 12, 2013 at 4:47 am

One of my favorite Chinese New Year goodie! :)

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26 Yi November 12, 2013 at 7:44 pm

why not make it a year-round goodie:)!

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27 Vivienne November 12, 2013 at 3:57 am

Wow had no idea this is how chinese jerky’s are made hahhaa. For some reasons I thought they’d take hours to bake in the oven…this looks like a great and delicious recipe to try! Def looks like an addictive snack that’ll disappear very quickly!!

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28 Juliana November 11, 2013 at 11:36 pm

I love pork jerky, but never made it at home, you make if sound and look so easy…I wish I could have a piece of this pork jerky.
Have a great week Yi, and yes, I am back :D

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29 Yi November 12, 2013 at 8:06 pm

I am so happy to hear from you. I am really excited about your new blog!

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30 DB November 11, 2013 at 1:42 pm

My name is not Debbie.

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31 Yi November 11, 2013 at 9:23 pm

Sorry DB, I must have mixed your name with another reader who has identical initials. My apologies.

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32 Norma Chang November 11, 2013 at 7:58 am

The use of ground pork is a very clever idea, adding this recipe to my to do list, thanks for sharing.

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33 Yi November 11, 2013 at 9:23 pm

Thank you Norma!

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34 Ann Low November 11, 2013 at 2:45 am

I love pork jerky too! Homemade is the best :)

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35 Yi November 11, 2013 at 9:24 pm

thanks Anne for stopping by.

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36 gregorsamsa November 10, 2013 at 11:50 pm

Do you have a vegetarian version of this?

(Just kidding.)

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37 Yi November 11, 2013 at 12:01 am

Hi gregorsamsa, it might sound strange but I’ve had a vegetarian beef jerky before. It is basically made from mushroom and mushroom and it’s actually pretty tasty :)

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38 gregorsamsa November 11, 2013 at 1:13 pm

Bravo!

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39 Angie@Angie's Recipes November 10, 2013 at 10:59 pm

used to be one of my favourite snacks as a kid!

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40 Yi November 11, 2013 at 12:01 am

likewise Angie. I think my addiction started when I was little.

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41 Abbe@This is How I Cook November 10, 2013 at 9:27 pm

Yi, I love the fact that this is made with ground meat. My manservant loves jerky and this will be one I try! And the flavor sounds fabulous!

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42 Yi November 11, 2013 at 12:06 am

Hi Abbe, please let me know how your husband likes it if you get to make this. Thanks.

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43 Bam's Kitchen November 10, 2013 at 6:28 pm

Yum! this looks like the homemade version of the delicious beef jerky they have in Macau but even better with that delicious sauce! Have a super weekend. BAM

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44 Yi November 10, 2013 at 7:06 pm

Thank BAM. I have yet tried the version in Macau but I’ll be looking for it here. You have a great week as well!

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45 DB November 10, 2013 at 4:54 pm

I plan to try this! This looks amazing. Thanks.

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46 Yi November 10, 2013 at 7:08 pm

Hi Debbie, please let me know how this came out. Thanks.

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47 Carolyn Jung November 10, 2013 at 4:02 pm

Home-made jerky is THE best. The texture is so much more pleasant. And Asian-style is my favorite for its sticky, wonderful sweet-salty taste.

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48 Yi November 10, 2013 at 7:11 pm

Totally agree with you Carolyn. Thanks for stopping by!

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49 john@kitchenriffs November 10, 2013 at 12:23 pm

I’ve never had either pork jerky, or jerky that was honey glazed. Both sound excellent! Really good stuff – thanks.

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50 Yi November 10, 2013 at 7:10 pm

Yes John this Chinese version is quite different from the traditional American one. Give it a try!

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