炭火蜜汁叉焼
Honey Sauce Charsiu

 

香港風味叉焼

Authentic Hong Kong style charsiu.


1 hour

 


材料 Ingredients


脢頭肉
Pork Shoulder Butt

 

 

醃料 Sauce Ingredients


Salt

 

 


Sugar

 

 

麻油
Sesame oil

 

 

乾葱頭
Dried scallion head

 

 

 

洋葱(切片)
Onion(Cut into pieces)

 

 

 

蜜糖
Honey

 

 

 

蒜頭
Garlic

 

 

 

玫瑰露酒
Chinese rose wine

 

 

 

方法 How To Make


1

将豬脢頭肉洗淨
Rinse the pork with fresh water

 

2

蒸脢頭肉至七乗熟
Steam the meat to medium

 

3

将豬脢頭肉切成塊状
Leave the whole pot for a while to cool down

 

4

将醃料跟脢頭肉拌勻, 放入密封膠袋內發酵一晚。
Mix the sauce the pieces and put them all into the sealant bag for fermentation overnight.

 

5

翌日, 将醃好的脢頭肉直接放上炭爐焼
On next day, put the pork pieces on charcoal fire

 

6

一路焼的同時, 不停将醃料掃上肉面。
While heating the pork, keep brushing the surface of the pork with fermented sauce.

 

7

把毎一面都焼至金香便完成
Keep heating until all surfaces go crispy and brown