焗蜜汁义燒 (Chinese Barbecue Pork Belly/Char Siu)

女兒非常喜歡吃义燒。每逢她回家吃飯，义燒必是其中一味餸菜。My daughter loves Char Siu very much.  She misses Chinese food a lot.  I always cook this dish when she comes home to have meals with us.  

焗蜜汁叉燒

準備時間：10分鐘

烹調時間：50分鐘

份量： 2-3人

材料：

Ø  梅頭豬肉 450克

醃料：

Ø  紹興酒 1湯匙

Ø  薑汁 2茶匙

Ø  生抽 1 湯匙

Ø  李錦記叉燒醬 4湯匙

Ø  蜜糖1湯茶匙

汁料：

Ø  麥芽糖1 湯匙

Ø  清水1 湯匙

 

做法：

1.	將梅頭豬肉洗淨，加入已拌勻的醃料，放入保鮮袋內，密封袋口。存放於雪櫃中一晚。
2.	焗爐預熱至200°C， 把醃好的豬肉放在焗盤中，倒進所有汁料。蓋上鋁箔紙，焗約35分鐘。
3.	將焗爐調低溫度至100°C，拿走鋁箔紙。用掃筆把焗盤中的焗汁均勻地塗在叉燒上後，焗 5分鐘。
4.	反轉叉燒另一面，重複塗上焗汁再焗 5分鐘。焗汁會慢慢收乾，义燒顏色漸變鮮紅。
5.	用暖水稀釋麥芽糖，在义燒表面塗勻麥芽糖水，焗2分鐘。反轉另一面，塗上麥芽糖水再焗 2分鐘。
6.	從焗爐取出，等待10分鐘後即可切片。

Chinese Barbecue Pork Belly (Char Siu/Cha Shao)

Preparation Time: 10 minutes

Cook time: 50 minutes

Serve: 2-3

Ingredients:

Ø  450 gm skinless pork belly or pork shoulder

Char Siu Sauce:

Ø  1 tablespoon Shaoxing rice wine

Ø  2 teaspoons freshly grated ginger juice

Ø  1 tablespoon light soy sauce

Ø  4 tablespoons Lee Kum Kee Chinese Sauce (Chinese Barbecue Marinade)

Ø  1 tablespoon honey

Maltose Sauce:

Ø  1 tablespoon Maltose

Ø  1 tablespoon hot water

Method:

1.	Rinse and cut the skinless pork belly or pork shoulder in 2 long strips. Mix all the Char Siu Sauce ingredients and marinate the strips and then put them in a ziplock bag in a fridge for overnight.  Massage it so the marinade is all over the pork strips
2.	Preheat oven to 200°C.  Line a baking tray with non-stick paper and set a wire rack on top. Place the pork strips on the rack. Then cover the strips with kitchen foil. Bake for 35 minutes. Keep the Char Siu Sauce left in the bag.
3.	Lower heat to 100°C. Uncover and throw away the foil. Brush the remaining Char Siu Sauce over the pork strips and bake for 5 minutes.
4.	Turn over the pork strips and brush the Char Siu Sauce on top of them. Bake for another 5 minutes.
5.	Dilute the maltose in hot water and dab it on the pork strips.  Bake for 2 minutes. Turn and repeat on the other side.  Then bake for another 2 mintues.
6.	Leave the pork strips to cool to room temperature (about 10 minutes) before slicing.