This pork jerky has the sweet, savory and spicy character of a General Tso-inspired glaze. Hoisin, gochujang, sesame oil and pineapple juice make it a rich coating for lean tenderloin. The source video from Jerky builds the recipe from a viewer’s idea.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw pork tenderloin; finished yield varies.

• 2 lb pork tenderloin, trimmed of fat and silver skin
• ¼ cup soy sauce
• ½ cup hoisin sauce
• ¼ cup gochujang
• ¼ cup sesame oil
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1½ tbsp packed brown sugar
• 3 tbsp canned pineapple juice
• 2 garlic cloves, crushed
• 1 tsp grated fresh ginger
• Water as needed to cover the pork for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Soy, sesame, shellfish and commonly wheat. Check hoisin, gochujang, oyster sauce and soy sauce labels.

How to make this jerky

Step 1: Trim and chill the pork

Trim visible fat and silver skin from the cold pork. Firm it briefly in the freezer if this makes slicing easier; keep the meat cold as you work.

Step 2: Slice evenly

Slice the trimmed pork into even ⅛–¼ inch strips. Cut across the grain for a more tender bite; keep the thickness consistent so the pieces dry together.

Step 3: Blend the marinade

Combine the measured hoisin, soy, gochujang, sesame oil, oyster sauce, vinegar, brown sugar, pineapple juice, garlic and ginger. Blend until the marinade is smooth and pourable.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 4–24 hours at 40°F or below. Turn the pork occasionally to redistribute the marinade. Do not leave raw marinated pork on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Hoisin and brown sugar make a sweet base, rice vinegar adds brightness, and fresh ginger supplies a familiar aromatic finish.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Beef Jerky Recipe - Flavor Series: General Tso's Pork Jerky — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

Save the complete recipe guide

Keep the ingredient list and all six steps together. Save the image for your next batch.

Download the recipe infographic