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Ingredients
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Main
Drying/Finishing
Method
Main
- 1
Prep pork
Freeze the pork shoulder for 30–40 minutes until slightly firm but not frozen solid. Using a sharp knife, slice across the grain into 1/8–1/4 inch (3–6 mm) strips. Thicker slices will yield chewier jerky; thinner will be crisper.
- 2
Make marinade
In a bowl, whisk together light soy sauce, fish sauce, brown sugar, sriracha, lemongrass, minced garlic, chopped shallot, fresh lime juice, ground white pepper, toasted sesame oil, kosher salt, and red chili flakes (if using). Stir until sugar is dissolved and mixture is homogenous.
- 3
Marinate pork
Place sliced pork in a zip-top bag or shallow container. Pour marinade over pork, ensuring all pieces are coated. Press out excess air and seal. Refrigerate and marinate at least 6 hours, preferably overnight (8–12 hours) for best flavor.
Drying/Finishing
- 4
Preheat and prepare
Preheat oven to 170°F (or the lowest setting your oven allows, typically 170–200°F / 75–95°C). Line baking sheets with foil and place a wire rack on each. Lightly spray or oil the racks to prevent sticking.
- 5
- 6
Optional glaze
If you reserved marinade, bring it to a boil in a small saucepan and simmer 3–4 minutes to kill bacteria and thicken slightly. Brush a thin layer onto the laid-out strips before drying for extra gloss and flavor. (Do not use raw marinade without cooking.)
- 7
Dry the jerky
Place racks in the oven. Prop the oven door open slightly with a wooden spoon or use the oven's convection/vent settings to allow moisture to escape. Dry for 3–6 hours, flipping the racks or pieces occasionally after 2–3 hours, until jerky is dry to the touch, slightly pliable, and no longer cool in the center. Time varies with thickness and oven temperature—check after 3 hours.
- 8
- 9
Store
Store cooled jerky in an airtight container or zip-top bag. For room temperature storage, keep in a cool dry place for up to 1 week. For longer storage, refrigerate up to 2–3 weeks or freeze up to 3 months.