Today I’m sharing another recipe from Nourish: The Paleo Healing Cookbook!
I knew that I wanted to include a jerky recipe in the book, but I wanted to switch it up a little by using a meat other than the more traditional beef. It was important to me that I created recipes for Nourish that were not overly complicated, but at the same time, I didn’t want to rely on a lot of strange ingredients. I wanted to take mostly familiar ingredients, but combine them in an interesting way that made the recipes full of flavor. This recipe for Oven Baked Chinese Pork Jerky is an example of all of the things I wanted to achieve: the combination of pork with asian inspired flavors makes for a fun twist on classic beef jerky recipes, but the ingredients and method are kept simple and approachable.
When I was working on the recipes, I also wanted to keep as many of them not only AIP, but suitable for the Whole30 guidelines, which meant I kept the recipes minimally sweetened wherever possible. Given that lots of the people who might pick up Nourish: The Paleo Healing Cookbook might be doing so because they suffered from various food allergies, I also wanted to keep the book as coconut product free as I could. As a result, most of the recipes in the book are either / or Whole30 friendly and coconut product free – including this Oven Baked Pork Jerky recipe!
I hope those of you who have already gotten a copy of Nourish are enjoying it — it’s been so fun to watch these recipes in other people’s kitchens! If you have a few minutes, I would be super grateful if you could consider leaving a review of the book to help other people figure out if Nourish is the right cookbook for them and to spread the AIP word. Thank you so much for your support!
Oven Baked Chinese Pork Jerky
- Yield: Makes about 12 oz (340 g) 1x
- 2 lbs (900 g) lean pork, such as tenderloin, sliced 1/8-inch (3 mm) thick (see tips below)
For the marinade:
- ¼ cup (60 ml) freshly squeezed orange juice
- 3 tbsp (45 ml) gluten free fish sauce
- 2 tbsp (30 ml) avocado oil
- 2 tbsp (30 ml) ume plum or white wine vinegar
- 6 green onions, sliced
- 1 ½ tbsp. (9 g) ground ginger
- 1 tbsp (12 g) garlic powder
- ¾ tsp ground cinnamon
- MARINATE: Cut the pork into evenly-sized strips about 1 inch (2.5 cm) wide. Use an immersion blender to combine all the marinade ingredients. Put the sliced pork into a freezer bag and pour the marinade over. Mix the pork and marinade together so that the pork is evenly coated, then seal the bag and put it into a bowl to catch any leaks. Marinate the pork in the refrigerator for at least 3 hours.
- COOK: Preheat the oven to 300 °F (150°C). Line two baking trays with foil – this is just to catch any marinade that drips. Place two oven-safe wire racks onto the baking trays. Shake any excess marinade from the pork strips and lay them out on the wire racks, making sure none of the pieces are touching each other. Bake for 20 minutes, until the pork is fully cooked and has an internal temperature of at least 140°F (60°C). Don’t skip this step! This is how we avoid any bacterial nasties that could potentially cause sickness.
- DRY: Reduce the oven temperature to 170°F (75°C) – or the lowest temperature your oven will reach. Bake until the jerky is dry, but still pliable, about 3 hours, rotating the trays half way through the cooking time. Store in an airtight container in the fridge.
Make sure to use avocado oil in the marinade. Coconut oil will clump up and solidify in the fridge, which means the marinade won’t coat evenly and will fall off.
My butcher will very kindly slice my pork super thin for me. However, if that’s not an option for you, the easiest way to slice the pork very thinly is to put it into the freezer for 20-30 minutes to firm up before you slice it with a knife. You can also buy thicker cut pork and use a meat tenderizer to pound it out thinly. If that’s not an option, you can make this jerky with thicker pieces, but you will need to increase both the marinating and drying times: ¼ inch (6 mm) thick pieces will need about 6 hours of drying time.
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