焗蜜汁叉燒 Barbecued Pork – Cantonese Cha Siu



材料Ingredients:
豬梅頭肉Pork Butt  600g
麥芽糖 Maltose       2tbsp

 
醃料Marinade:
蔥頭, 切碎Shallot, finely chopped  1tsp
蒜頭, 切碎Garlic, finely chopped    1tsp
生抽Light soy sauce         1/2tbsp
柱侯醬Chiu hou sauce    1tbsp
叉燒醬Cha Siu Sauce       2tbsp
玫瑰露Rose wine             1tbsp
五香粉5 spices powder  1/2tsp
鹽Salt                                  1/4tsp
糖Sugar                               2tsps
油Oil                                    1tsp
雞粉Chicken powder        1/2tsp


做法How to Make:
1.       梅頭肉洗淨抹乾, 如果肉太厚可將它切成一吋厚左右, 加入醃料醃3小時。
Rinse the pork, pat dry with kitchen towel. If the pork meat is too thick, you may slice into 1inch think. Rub the marinade evenly on pork and leave for 3 hours.
2.       預熱焗爐200C。焗盤舖上錫紙, 排好叉燒焗8分鐘, 反轉再焗8分鐘。
Pre-heat oven to 200C. Line the foil onto baking pan, place the pork on the pan and bake for 8mins, turn it over and bake for another 8mins.
3.       麥芽糖用熱水坐溶。待叉燒稍涼後, 兩面掃上麥芽糖, 再焗1-2分鐘, 反轉重複掃上麥芽糖, 再焗1-2分鐘。取出, 切件即可。
Melt maltose in hot water bath. Once the pork has cooled, brush maltose on it, bake for 1-2mins, turn over, repeat on the other side. Take out the pork, slice up and serve.
 
入廚小貼士 Cooking Notes:
*掃上麥芽糖前, 要先讓叉燒的溫度略為降低, 否則太熱會令麥芽糖全溶掉流走, 黏不  住在叉燒上

It is better to let the pork cool down a bit before brushing the maltose, otherwise, the maltose will melt and drip away. 

* 選用半肥瘦的梅頭肉口感會較好, 太瘦會鞋口

Pork butt with fat is recommended for better texture. 

章來源: Maggy's Kitchen

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