特制叉烧 ~ Homemade " Cha Xiu "

 

食谱取自 ： 女人味

特制叉烧

材料：

500g 五花肉  ( 去皮 )

适量粟粉水

250ml 清水

叉烧汁料：

200g 砂糖

150ml  酱油

1小匙 盐

1小匙  绍兴酒

1小匙 黑酱油

少许红色素

做法 ：

1．花肉洗净，沥干水份，放入深盘里，加入叉烧汁料充分拌匀。盛入冰箱腌隔夜。

2．锅里放入花肉及叉烧汁料，以慢火同煮沸，焖至汁料浓稠，熄火。

3．将花肉盛起，放入烤盘里，并把叉烧汁留用。

4．预热烤箱180c ， 盛入烤炉，烤10 ~ 15分钟至花肉熟透及收汁。取出，切块，上碟。

5．保留的叉烧汁加入清水拌匀，大火煮沸，以少许粟粉水勾芡，离火。淋在叉烧上，即可上桌。

 

Recipe source : Marvelous Ladies Creations

Homemade “ Char Xiu “

Ingredients :

500g pork belly ( skinless )

some cornstarch solutions

250ml water

“ Cha Xiu “ sauce :

28200g caster sugar
150ml light soy sauce
1tsp salt
1tsp Shaoxing wine
1tsp dark soy sauce
a little red colouring

Mehtod :
1. Rinse pork belly , pat-dry and put into a mixing bowl . Add “ cha xiu “ sauce ingredients , mix well . Marinate in refrigerator overnight.

2. In a pre-heated frying pan , add marinated pork belly with sauce mixture. Bring to boil over low heat , allow to simmer until the sauce is thick , remove from heat .

3. Dish out pork belly , put in a baking tray and reserve the “ cha xiu “ sauce .

4. Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate .

5. Mix reserved “ cha xiu “ sauce with water , bring to boil over high heat . Thicken it with a little cornstarch solutions , remove from heat . Spoon sauce over the “cha xiu “ . Serve hot .

This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .