Friday, 20 January 2017

椰糖叉烧 ~ Palm Sugar Roasted Pork





食谱取自 : May Kitchen Cottage

椰糖叉烧
材料 :
500 ~ 600g 五花肉 ( 去皮,切条状 )
50g 椰糖
500ml 清水

腌料 :
2大匙 绍兴酒
1小匙 五香粉
4汤匙 生抽
1汤匙 蚝油
1汤匙 黑酱油

做法 :
1. 将花肉和腌料拌匀,腌制4小时或隔夜。

2. 小锅煮滚500ml的清水,加入椰糖和腌好的花肉和酱汁,中小火煮至30~45分钟,煮至酱汁浓稠。
( 我用烤的: 将花肉盛起,放入烤盘里,并把汁留用。预热烤箱180c 盛入烤炉,烤10 ~ 15分钟,再翻另一面烤至花肉熟透及收汁,取出 ,切块,上碟。保留的叉烧汁加入少许清水拌匀,加入椰糖,以小火煮至糖溶,离火。淋在叉烧上,即可上桌。)


Recipe source :  May Kitchen Cottage

Palm Sugar Roasted Pork
Ingredients :
500 ~ 600g skinless pork belly ( cut into strip )
50g palm sugar
500ml water

Marinade :
2tbsp Shaoxing wine
1tsp five spice powder
4tbsp soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce

Method :
1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .

2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .
( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )