Sun Dried Pork Recipe

Slice the pork

Trim excess fat from the pork shoulder and slice across the grain into 3–4 mm (about 1/8–3/16 in) thick pieces. For easier slicing, place the meat in the freezer for 20–30 minutes until slightly firm but not frozen solid.

Make the marinade

In a bowl, combine kosher salt, sugar, soy sauce, fish sauce, rice wine, dark soy sauce (if using), white pepper, five-spice powder, minced garlic, grated shallot, sesame oil and vegetable oil. Whisk until sugar dissolves and mixture is well blended.

Marinate pork

Place the pork slices in a non-reactive container or zip-top bag. Pour the marinade over the pork, massaging so every slice is coated. Press out excess air and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor penetration.

Drain & arrange

Remove the pork from the marinade and let excess liquid drip off. Pat slices lightly with paper towel to remove large droplets. Arrange the slices in a single layer on racks set over baking trays (to catch drips). Leave small gaps between slices for air circulation.

Sun-dry (traditional)

If weather permits (hot, dry, breezy, low-humidity day), place the racks outside in direct sun, uncovered, for 4–8 hours, turning slices every 1–2 hours so both sides dry evenly. Bring the racks inside or cover at dusk to avoid moisture. Pork is ready when slices are pliable but dry to the touch and not tacky; they should bend without breaking.

Oven/Dehydrator alternative

If sun-drying is impractical or unsafe, preheat an oven to its lowest setting (around 60–85°C / 140–185°F) with the door cracked open 2–5 cm to allow moisture to escape, or use a food dehydrator set to 60–70°C (140–160°F). Dry slices on racks for 3–6 hours, checking every 30–45 minutes after the 3-hour mark. Rotate trays and flip slices halfway through. Pork is done when dry to the touch and pliable.

Safety check

During drying, ensure insects are kept away (use mesh screens) and that internal safety is maintained. If using sun-drying, only do so when you can supervise and weather is reliably dry. For food safety, note that modern guidelines favor controlled low-heat drying (oven or dehydrator) to reduce bacterial risk.

Glaze preparation

Lightly warm the honey in a small pan or microwave so it becomes runny. If too thick, stir in 1–2 teaspoons of water. Brush a thin coat of honey over both sides of each dried pork slice using a pastry brush.

Final roast (optional)

For the classic slightly charred edges and glossy finish, preheat broiler (grill) or oven to high (230–250°C / 450–480°F). Arrange glazed pork slices on a rack over a tray and broil for 1–3 minutes, watching constantly, until edges begin to caramelize. Flip and repeat briefly on the other side. Alternatively, briefly sear slices in a hot skillet with neutral oil (about 30–60 seconds per side) to set the glaze.

Finish & store

Sprinkle toasted sesame seeds if using. Let pieces cool completely on a rack. Store in an airtight container at room temperature for a few days if fully dried, or refrigerate up to 1 week. For longer storage, vacuum-seal and freeze up to 3 months.