Hong Kong-style BBQ Pork (Char Siu) 港式蜜汁叉燒

For me, there is no doubt HONG KONG makes the best BBQ pork (Char Siu) . Even in Chinatown, yes, they do make good / ok BBQ pork, but as a Hong Konger, there is nothing better than the BBQ pork in Hong Kong.

But it is very easy to make at home, even is not with charcoal burner, it is still good. Very simple marinate, then bake in oven. It is healthier and simple version. Perfect to serve with rice and fried egg. Hope you like it!

香港的叉燒永遠都是最好食！無論Chinatown 有幾好味，但始終香港的才是最正宗最好味！不能回香港，就在家做個家常版，沒有炭爐，但焗爐都可以啦！

非常簡單的醃料，用焗爐焗一焗，配白飯加煎蛋，就是我解思鄉的最佳料理！

Marinate the pork shoulder, better in a ziplog bag, for at least 4 hours or overnight.

Lined the baking tray with foil, place the pork on the tray, brush some marinate sauce on top. Pop in preheated oven at 180C, bake for 15 minutes. Then flip it over and bake for 15 minutes more.

There will be some water, pour it out. Then brush some (Maltose+water) sauce on top. Broil for 5 to 10 minutes until it is a little bit ”burnt” at the edge.

Let it rest for 10 minutes, then slice it. Enjoy!

先將梅頭肉洗淨，切長條，將所有醃料拌勻，放入大碗或密封袋內，再放入梅頭肉。醃最少四小時，醃過夜最好

用錫紙包好烤盤，將梅頭肉放在烤盤上，倒少許醃料汁，放入已預熱180度C焗爐焗15分鐘，然後反轉另一邊再焗15分鐘

肉會出水，將水倒出，然後塗上蜜汁（用熱水與麥芽糖拌勻），再烤約5 – 10分鐘，或烤至自己喜愛的焦度便可

待十分鐘後可切件，再淋上叉燒醬汁

*因各焗爐火力不同，在塗上蜜汁後，要小心留意，以免燒焦
*如還有太多水，倒出水後再焗

Print

Hong Kong-style BBQ Pork (Char Siu)

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Main Course

Cuisine: Chinese

Servings: 4

Ingredients

• 800 g Pork Shoulder / Pork Butt

Marinate

• 3 tbsp Char Siu Sauce
• 1 tbsp Soy Sauce
• 1 tsp Salt
• 1 tsp Sugar
• 20 ml Water
• 2 tbsp Shaoxing

• 2 tbsp Maltose or Honey
• 1 tbsp Hot Water