Partially freeze the pork: Place the trimmed pork in the freezer for 45–60 minutes. You want it firm, not rock solid. This makes thin slicing easier and more even.

Slice thinly: Using a sharp knife, slice the pork against the grain into 1/8-inch to 1/4-inch slices. Thinner slices dry faster and more evenly. Aim for uniform thickness.

Mix the marinade: In a bowl, combine soy sauce, fish sauce, brown sugar, vinegar, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and sesame oil. Stir until the sugar dissolves.

Marinate: Add pork slices to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, ideally overnight. Longer marinating means deeper flavor.

Drain and pat dry: Remove pork from the marinade and shake off excess liquid. Pat the slices dry with paper towels. Dry surfaces dehydrate faster and reduce burning.

Preheat the air fryer: Set to 180–200°F (80–93°C) if your model allows. If the lowest setting is 200°F or higher, use that and monitor closely.

Arrange the slices: Lay pork in a single layer in the basket or on air fryer racks. Do not overlap. Work in batches if needed. For basket models, use a perforated parchment liner to prevent sticking, leaving plenty of holes for airflow.

Air fry low and slow: Cook at 180–200°F for 45 minutes. Flip or rotate racks, then continue 20–45 more minutes. Total time varies by thickness, air fryer model, and humidity.

Check for doneness: Jerky is ready when it’s firm, dry to the touch, and bends slightly before cracking but doesn’t snap. No visible moisture should squeeze out when pressed.

Optional finish: If you prefer a touch more caramelization, increase the heat to 230°F for 3–5 minutes at the very end. Watch closely to avoid burning.

Cool completely: Transfer to a wire rack and let cool to room temperature. Cooling allows residual steam to escape, preventing sogginess in storage.

Condition the jerky (recommended): Place cooled jerky loosely in a large jar or container for 24 hours, shaking once or twice. If condensation forms, return jerky to the air fryer at 180°F for 10–15 minutes to dry further.