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自制叉烧肉 (家庭挂炉版)

(2016-05-26 08:29:45)
标签:

叉烧

猪肉

广式叉烧

蜜汁叉烧

分类: 肉类料理
自制叉烧肉 <wbr>(家庭挂炉版)

腌制这个叉烧的时候本来是想要做叉烧包的,可开口笑叉烧包需要三天时间做包子皮,我一直没时间做那个老面。而叉烧已经都腌了几天了,先把叉烧烤了再说吧!
之前在网上看见过有人特有创意的用回形针把叉烧肉挂起来烤,就有了挂炉的效果,我也来试试,很是不错哦!
Char Siu or BBQ pork is probably the most loved Chinese dish all over the world. The secret to a successful and mouth smacking Char Siu is the marinade and the length of marination time
You could create similar rotisserie effect at home by using, guess what? Paper Clips!


材料:
1- 1.5 磅 梅头肉 
2-3 大勺 叉烧酱(李锦记)
1 大勺 料酒
1 小勺 蒜粉
2 小勺 糖
1/2 小勺 紅糟
少许盐  可无


Ingredients:
1 - 1.5 lb of pork collar butt Or loin slice into strips about 1"-1.5“ wide, 1" thick, and 6" long
2-3 tbsps Lee Kum Kee Char Siu Sauce ( Or Hoisin Sauce)
1 tbsp Cooking Wine
1 tsp Garlic Powder
2 tsp Sugar
1/2 tsp Ang Chow/Red Yeast Rice Vinesse
Salt to taste  Optional

  自制叉烧肉 <wbr>(家庭挂炉版)



1. 首先把肉切成2cms左右的长条,最好要顺着纹路切长条状,这样成品切出来才会是逆纹路的。我有稍微用叉子把肉块戳戳,比较容易入味。

2. 加入所有材料,腌至少5-6个小时(我腌了一晚上)间中翻翻。


3. 用几个大的回形针把肉串起,挂到烤箱最高的架子上,底部放一盆水接住滴下来的油脂,预防烤箱起烟。

4.烤箱预热350F (175C)把叉烧肉如烤箱烤20分钟后把叉烧拿出来刷上腌制的酱汁。烤箱转上火/ Broil (Hi)烤8-10分钟,间中可以拿出来再刷一次酱汁。

1. Use a fork to poke all over, marinate the pork with all the ingredients listed above for at least 5-6 hours, I marinated mine overnight, turn the pork once or twice in between.

2. Preheat the oven to 350 F (175 C). Search around the house for the largest paper clips you could find, try twisting the pin to form like a hanger, use it to hang the pork pieces on the oven rack to bake.

3. Make sure you have a big pan underneath with some water to hold drips/grease from the pork while baking to prevent smoking/burning.

 
4. Bake the pork at 350F(175C) for 20 minutes,take it out and brush a layer or two of the marinade sauce.  Turn the oven to Broil (Hi)and broil for another 8-10 minutes. Take the pork out and brush the sauce once more in between if you like, it will result in a juicierChar Siu.
 
  自制叉烧肉 <wbr>(家庭挂炉版)

 
欢迎到我的英文博客玩 -- 

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