Singaporean Pork Jerky Recipe | Yummly

Singaporean Pork Jerky

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  • 1,300 grams pork leg (30% fat, ground)
  • 400 grams granulated sugar
  • 80 grams fish sauce
  • 50 grams light soy sauce
  • 35 grams Shaoxing wine
  • 10 grams sesame oil
  • 1 gram chinese five-spice powder
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    1. 1. Combine all ingredients except ground pork and mix well, let sit for 12 hrs
    2. 2. Add pork to mixture and mix very well with paddle attachment of mixer
    3. 3. Between two sheets of multi-layered plastic wrap roll out about 200-250 gram portions into a 10 x 6½ inch rectangle – about 3.5 mm thick
    4. 4. De-hydrate on wire rack at 145-165° F for 1½ hours
    5. 5. Cool to room temperature. Store refrigerated if desired 6.Grill turning very often until brown in random places and bubbling everywhere
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