食材 |
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|---|---|
| 材料 Ingredients: | |
| 半肥瘦梅头猪肉1斤Pork Collar-butt | 600克❨g❩ |
| 蜜糖 Honey | 适量 ❨Some❩ |
| 腌料Marinade: | |
| 叉烧酱 Char Siu Sauce | 3汤匙❨tbsp❩ |
| 海鲜露 Hoisin Sauce | 2汤匙❨tbsp❩ |
| 柱侯酱 Chu Hou Sauce | 2茶匙❨tsp❩ |
| 面豉酱 Bean Sauce | 2茶匙❨tsp❩ |
| 玫瑰露酒 Chinese Rose Wine | 1瓶盖❨cap❩ |
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| 1 | 梅头肉洗净，切成2条，加入所有腌料拌匀，腌最少2小时或过夜。 Rinse and cut Pork Collar-butt into 2 stripes. Mix all marinade with the pork, marinade for at least 2 hours or overnight. |
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| 2 | 预热焗炉。把已腌猪肉连腌汁放焗盘上，以200℃焗10分钟后取出反转猪肉，淋焗盘上的汁在肉面再焗。重覆以上步骤4次❨共用40分钟❩。 Preheat oven. Transfer the pork and sauce to the baking plate. Bake the pork at 200℃ for 10 minutes. Turn it over & pour the marinade over the meat. Repeat 4 times (40 mins in total). |
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| 3 | 此时叉烧已熟，涂上蜜糖于表面，以200℃焗5分钟。其间需不时淋焗汁于叉烧上。反转叉烧，底部亦如此做法。 Brush honey and bake the pork at 200℃ for 5 minutes. Keep pouring sauce over the pork. Turn it over and vice versa. |
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| 4 | 取出叉烧静置15分钟让其吸收焗汁，切片。 Take out the barbecued pork and wait for15 minutes to absorb the sauce. Slice. |
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| 5 | 可蘸焗盘上的叉烧汁同食。 Serve with the sauce on the baking plate. |
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