Chinese Char Siu (BBQ Roast Pork) 蜜汁叉燒
This is Cantonese style roasted pork, it called Char Siu or barbeque pork. The meat is so tender, with the barbeque sauce, golden and delicious. You can find it in Chinese restaurants which they hang the Char Siu, chickens, gooses, ducks with long fork. Serve with plain rice or noodles. Yum!
For me, I think the Hong Kong Char Siu is the best, they are juicy, tender and full of flavour, with a little bit burnt, perfect! (Sorry, I 100% have bias) Usually the char siu cooked over fire, but you can also easily make at home with oven.
You can use pork belly, loin or shoulder part. Marinate the char siu overnight will be the best. Top with a honey to give it a shiny look. It give me so much satisfation to make char siu by myself, and definitely can impress your family and friends.
港式燒爉店的叉燒，油雞，切雞，燒肉，燒鵝，實在太吸引太美味！在國外很難找到正宗的燒味，嫰滑好汁，外面金實在令人懷念！
但自己在家也可做美味叉燒，比想像中容易做，肉要醃得夠入味，醃過夜最好，再放入焗爐焗一小時左右，塗上蜜汁，那便成自家製叉燒！自己做沒有加色素，健康又美味！超有成功感，超好下飯，必定要試！
Wash and cut the meat into long strip pieces. Mix all the marinate ingredients in a ziplog bag, put the meat in and mix well. Chill in the fridge for at least 4 hours or overnight. From time to time shake the bag and make sure the meat is evenly coated with the sauce.
將梅頭肉洗淨，切長條。將所有醃料放入大碗或密實袋內，放入豬肉，拌勻。放入雪櫃醃最少4小時，醃過夜更好。
Place on a lined baking sheet with foil, pour little bit marinate sauce on the meat as well. Bake in preheated oven at 220C for 20 minutes, then filp it over and bake for further 20 minutes. There will be water come out from the meat, just pour it and continue baking.
將豬肉放在鋪有錫紙的烤盤上，倒少許醃肉汁在上。放入已預熱220度焗爐，焗20分鐘，然後反轉另一面，再焗20分鐘。肉汁會流出，倒出肉汁再焗。
Then brush some Honey sauce on the meat, bake for 10 minutes. Flip it over and brush honey sauce on the other side, bake for 10 minutes. Repeat this process until the meat is golden brown to your likeness. Let the meat rest for 10 minutes before slice it.
在肉上塗上蜜汁，再焗10分鐘，反轉另一面，再塗蜜汁，再焗10分鐘，重覆此步驟一至兩次，或至成你喜歡的焦度即可。讓叉燒靜置10分鐘後才切件享用。
- 800 gram pork (belly, loin, shoulder)
- 2 tablespoons char siu sauce
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons Meigui lujii 玫瑰露酒
- 50 ml water
- For the Honey Sauce
- 2 tablespoon honey or maltose
- 1 tablespoon water
- 材料：
- 梅頭肉800克
- 醃料：
- 叉燒醬 2 湯匙
- 生抽 1湯匙
- 鹽 1 茶匙
- 糖 1 茶匙
- 玫瑰露酒/紹興酒 2湯匙
- 水50毫升
- 蜜汁：
- 蜂蜜/麥芽糖 2湯匙
- 水1湯匙
- Wash and cut the meat into long strip pieces.
- Mix all the marinate ingredients in an ziplog bag, put the meat in and mix well. Chill in the fridge for at least 4 hours or overnight.
- Place the meat on a lined baking sheet with foil, pour little bit marinate sauce on the meat as well.
- Bake in preheated oven at 220C for 20 minutes, then filp it over and bake for further 20 minutes.
- Pour the excess water and continue to bake.
- Then brush some Honey sauce on the meat, bake for 10 minutes.
- Flip it over and brush honey sauce on the other side, bake for 10 minutes.
- Repeat this process until the meat is golden brown to your likeness.
- Let the meat rest for 10 minutes before slice it.
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