泰式叉烧 ~ Thai style Roasted Pork

 

 

 

食谱取自 ：名食谱@第61期

泰式叉烧

材料：

600g 五花腩 （去皮，切厚条）
3片 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  .