Malaysian Pork Jerky

  • Ready in: 5 hours 30 minutes
  • Serves: 10
  • Complexity: very easy
  • kcal: 155
Malaysian Pork Jerky


  • 1 kg pork tenderloin
  • 130 ml soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp SIDS SALT & PEPPER


  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
    While the meat is in the freezer, combine
    SIDS RINGS AROUND URANUS SAUCE, SIDS SALT & PEPPER and marinade ingredients in a bowl or ziplock bag.
    Remove the meat from the freezer and slice 6 mm strips. Cut against the grain for an easy chew. Cut with the grain for a more chewy jerky.
    Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
    After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
    Dry with your favourite jerky making method. I used a dehydrator and dried for 4½ hours at 70°C.
    The jerky is finished when it bends and cracks, but does not break in half.