Sunday, 30 November 2014

泰式叉烧 ~ Thai style Roasted Pork




 
 
 

食谱取自 :名食谱@61

泰式叉烧

材料:
600g 五花腩 (去皮,切厚条)
3 疯柑叶 切幼丝
1大匙  蒜茸

调味料 拌匀)
1大匙  蚝油
80g 细砂糖
1大匙  绍兴酒
2大匙 鱼露
1小匙  黑酱油

做法
1 花肉加入混合调味料,疯柑叶丝和蒜茸拌匀,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

Thai style Roasted Pork

Ingredients :
600g pork belly ( skinless and cut into thick strip )
3 blades kaffir lime leaf ( finely shredded )
1tbsp chopped garlic

Seasoning mix well :
1tbsp oyster sauce
80g castor sugar
1tbsp “ Shao Xing” wine
2tbsp fish sauce
1tsp dark soy sauce

Method :
1.  Marinade the pork belly with chopped garlic, shredded kaffir lime leaves 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  .