叉燒食譜Char Siu (Cantonese Barbecue Pork) Recipe
參考過不同網上食譜，試驗過不同做法，最後得出以下這個自己較滿意的食譜。這個叉燒的醃料用上六種醬料，每樣一湯匙，很容易記。加入红甜椒粉純粹是為了令叉燒的顏色較紅，如不喜歡可以省去這項材料。注意：红甜椒粉有兩種，這個食譜用的是普通红甜椒粉（Paprika），千萬不要用錯煙燻味的红甜椒粉（Smoked Paprika）。此外，本食譜分別用上焗爐的烤焗（bake）和燒烤（grill）兩種功能，如果焗爐沒有燒烤功能，可以全程用烤焗功能，但第二輪烤焗可能需要較長時間，才能達到炭燒的效果。
I have come across different recipes for Char Siu and experimented with various methods. Finally I came up with this recipe I am most satisfied with. The marinade for this Char Siu includes six types of sauces, one tablespoon each, making it quite easy to remember. The use of paprika is solely to achieve a redder colour and can be omitted. If you do use it, make sure to use regular paprika instead of smoked paprika. Another point to note is this recipe utilises both the baking and grilling functions of the oven. If your oven does not have a grilling function, you can use the baking function throughout the entire process, but the second round of baking may need to take longer in order to get the charcoal effect.
材料 Ingredients
梅頭肉或豬腩肉 Pork Shoulder Joint or Pork Belly 1.5kg
蜜糖 Honey 2 Tbsp (塗面用for brushing)
醃料 Marinade
- 柱候醬 Chu Hou Sauce 1 Tbsp
- 叉燒醬 Char Siu Sauce 1 Tbsp
- 蠔油 Oyster Sauce 1 Tbsp
- 生抽 Soy Sauce 1 Tbsp
- 紹興酒 Shaoxing Wine 1 Tbsp
- 蜜糖 Honey 1 Tbsp (醃肉用for marinade)
- 红甜椒粉 Paprika 2 tsp
做法
- 把梅頭肉/豬腩肉切成長條形。
- 混好醃料，搽在梅頭肉上，放在雪櫃醃一晚。
- 用160°C的焗爐把醃好的肉用烤焗功能（baking）烤20分鐘，取出翻轉，再烤20分鐘。
- 把肉取出，塗上一湯匙蜜糖，放入焗爐用燒烤功能（grilling）用大火烤5分鐘，取出翻轉，在另一邊塗上餘下的蜜糖，再烤5分鐘。（若焗爐無燒烤功能，可以繼續用烤焗功能，但需較長時間才能達到炭燒的效果，叉燒的質地會因此變得較乾。）
Method
- Cut the pork shoulder joint/pork belly into long strips.
- Mix the marinade well and apply it to the pork. Marinate the pork in the refrigerator overnight.
- Bake the marinated pork at 160°C for 20 minutes, using the baking function of the oven. Flip the meat over and bake for another 20 minutes.
- Take the meat out of the oven, brush on a tablespoon of honey, and grill the meat for 5 minutes using the grilling function of the oven. Flip the meat over, brush the remaining honey onto the other side of the meat and grill for another 5 minutes. (If your oven does not have a grilling function, use the baking function instead, but it will take longer to get the charcoal effect and the meat would get dryer.)
