港式叉烧 ~ Hong Kong style " Char Xiu "

 

 

食谱取自 ：名食谱@第61期

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块 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 .