Thursday, 27 November 2014

港式叉烧 ~ Hong Kong style " Char Xiu "

 




 

食谱取自 :名食谱@61

港式叉烧

材料:
1公斤 五花腩 (去皮,切厚条)
2大匙  蒜茸

调味料 拌匀)
3 南乳
1大匙  麦芽糖
1小匙  黑酱油
1小匙 五香粉
1大匙  绍兴酒
150g 细砂糖
2大匙  酱油
2大匙  蚝油
少许食用红色素 / 红粉( 我用甜菜根汁

做法
1 花肉加入混合调味料和蒜茸拌匀,放置腌1小时或冷藏隔夜。

2.预热烤箱200度,把腌渍好的花肉排在烤架上(烤架下面放入一个烤盘,用来盛装叉烧汁),放进烤炉里。 烤约20 ~30分钟至叉烧熟透及两面金黄色。*

                                            

3.把叉烧盛起,切片。然后将烤盘里的叉烧汁再次用热锅煮开至浓稠,盛起,淋在叉烧上,即可。

 
* 在烤叉烧的过程中必须把腌汁不时涂上,以免肉汁过干。

 
Recipe source : Famous Cuisine @ No. 61

Hong Kong Style “ Char Xiu

Ingredients :
1kg pork belly ( skinless and cut into thick strip )
2tbsp chopped garlic

Seasoning mix well :
3 pieces fermented red beancurd
1tbsp malt sugar
1tsp dark soy sauce
1tsp five spice powder
1tbsp “ Shao Xing” wine
150g castor sugar
2tbsp light soy sauce
2tbsp oyster sauce
some food red colouring ( I used beetroot juice )

Method :
1.  Marinade the pork belly with chopped garlic and seasoning , mix well . Marinate for 1 hour or overnight in refrigerator .

2. Preheat oven at 200c, arrange marinated pork belly on a roasting rack ( put a roasting tray under the rack ), roast for 20 ~ 30 minutes until the “ Char Xiu “ are cooked through and golden brown on both sides . *

3. Remove “ Char Xiu “ and cut into slices . Next , simmer the “ Char Xiu “ sauce in the hot wok until thicken . Remove from heat , spoon over the “ Char Xiu “ . Serve hot .

 
* Brushing occasionally with seasoning sauce to keep meat moist when roasting  .
 
 
 
I'm submitting this post to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .