homemade char siew V ~ the final recipe 自制叉烧～终结篇

Must make must make… This is truly the mother of all char siew recipe…
吃了还想再吃的叉烧。。两斤肉都不够。。。非做不可

Recipe adapted & translated from Chef & Sommelier

Ingredients

1 kg pork belly strips (sliced into 2-3 cm thick) or Armpit cut
500ml apple/pineapple juice (Optional)

Marinade
200g sugar (i reduced to 100g) (update as of  12 aug: further reduced to 50g.. still tasted good)
100g oyster sauce
4 tbsp chinese wine
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 pc red fermented bean curd (with a tbsp of the red liquid)

食材

五花肉或不见天1公斤（切成2-3厘米厚度）
苹果／凤梨汁 500毫升 （可免）

调味
白糖200克 （我将糖量减半至100克）（注：8月 12日再次重温食谱、糖份减至 50克。。口味儿还是很棒！）
蚝油100克
料酒4大匙
生抽1大匙
老抽1大匙
红腐乳 1块 + 1大匙腐乳酱汁

Directions/做法

– Clean and pat dry the pork
猪肉洗净，拍干

– Tenderise the pork in apple juice for 3-4 hours. Remove, clean and pat dry (optional)
猪肉浸泡于苹果汁3-4小时以让猪肉嫩化。浸泡后，猪肉沥干，洗净，拍干 （此嫩化步骤可免）

– Mix all the ingredients for the marinade and marinate pork over night
调味料混合拌匀，加入猪肉腌泡一夜

– Heat oven to 240C in grill and fan mode. Grill pork strips for 10 minutes on each side, allowing the juice to drip into a baking tray below. (If using 不见天, reduce cooking time to about 8-9 minutes on each side as these are thinner cuts)
烤箱预热至240摄氏度，烧烤和风扇调式。猪肉送入烤箱，（烤箱）底部再另摆烤盘。猪肉各面烧烤10分钟，让腌汁滴入底部烤盘。如所用的肉是不见天，各面烧烤8-9分钟即可

– Meanwhile bring the leftover marinade to a boil for about 5 minutes or until it thickens. Brush this sauce onto the pork while grilling until the char siew gets nice and charred
烧烤猪肉当儿，将剩余的腌汁在炉子上烧开约5分钟，或至浓稠状态。烧开的酱汁刷在正在烧烤的猪肉上，直到猪肉稍微焦即可

– When done, rest the char siew and reapply a coat of the thickened sauce to give it a nice gloss
烧烤完成后，叉烧肉摆在冷却网上，再次刷上酱汁，让其光亮

– Slice and serve with noodle or rice
叉烧切片，乘上米饭或面条就可以开餐啦

 
not enough to go around!!!
不够吃呀。。。。
(^^;;

Pollution index: 63 (praying for no flight delays)