Grilled Pork Jerky
Joshua Skenes

As featured on Recipe Club's Backyard BBQ episode

Joshua’s notes/adjustments appear in italics.

Serves 6 

Pork
2 whole pork tenderloins
½ C honey
½ C brown sugar
¼ C fish sauce
2 Tbsp various chili flakes (your choice)
3 Tbsp toasted rice powder
½ head garlic, peeled and smashed
1 Tbsp black pepper
1 Tbsp white pepper

1. Working one at a time, place the tenderloins between sheets of plastic wrap and pound to roughly ¼-inch thickness.

2. Mix marinade ingredients together and slather all over the pounded pork. 

3. Let marinate for 2 hours minimum, up to overnight. 

4. Place the marinated pork on a rack and smoke over cherry wood at 140F until mostly dry, but still tender—this will take several hours.*

*During the podcast, Joshua mentioned that you don’t necessarily need to smoke this into jerky. You could simply grill it slowly until chewy-but-tender.

5. Brush pork with your preferred fat. (Joshua used bacon fat.)

6. Grill very quickly over a medium-hot wood/charcoal fire, turning every few seconds. 

7. Serve with dipping sauce, sticky rice, and raw vegetables like cabbage, cucumber, mint, sawtooth herb, ginger, and peanuts.

Dipping Sauce
1 lime, juiced**
1 Tbsp sugar
1 Tbsp fish sauce
1 Tbsp toasted rice powder
2 red jalapeños, charred, peeled, and chopped
Chili flakes, to taste 

** If you want more acidity, add more lime or a spoonful of high quality dehydrated lime juice powder.

1. Mix everything together with a splash of water to balance the taste.