蜜汁叉烧 Honey Char Siew

蜜汁叉烧
材料1
五花肉 : ½ kg (切长条状)
红酒糟 : 1 tbsp

材料2 (剁碎)
姜 : 2 片
葱头 : 3 粒
蒜头 : 3粒

材料3 (腌料)
蚝油 : 2 tbsp
麻油 : 1 tbsp
蜜糖 : 1 tbsp
花雕酒 : 1 tbsp
叉烧酱 : 3 tbsp (50g)

材料4
蜜糖 : 50g

方法
1) 把肉清洗干净, 用叉叉几个洞
2) 加入红酒糟, 把肉涂抹均匀
3) 加入材料2拌均
4) 加入材料3拌均
5) 放进冰箱腌约3-4 小时
6) 把肉放在铁架上, 以210°C烤15分钟
7) 把肉翻转, 再烤10分钟
取出肉条, 均匀的抹上蜜糖, 再烤5分钟

Honey Char Siew
Ingredients A:
Pork : ½ kg (cut into long strips)
Red wine residue : 1 tbsp

Ingredients B: (chopped)
Ginger : 2 slices
Shallot : 3 pcs
Garlic : 3 clove

Ingredients C: (seasoning sauce)
Oyster sauce : 2 tbsp
Sesame oil : 1 tbsp
Honey : 1 tbsp
Hua Tiao Jiu : 1 tbsp
Char Siew sauce : 3 tbsp (50g)

Ingredients D:
Honey : 50g

Method:
1) Washed pork, prick some holes with a fork
2) Spread pork evenly with red wine residue
3) Add Ingredients B, mix well
4) Add Ingredients C, mix well
5) Place it in fridge, marinate for 3-4 hours
6) Place pork on the rack, bake in a pre-heated over at 210°C for 15mins
7) Turn pork over, bake for another 10mins
Remove pork, spread evenly with honey, bake for
another 5 mins