煮到無路可煮,轉為向燒味入手。
今次煮的是最簡單容易的叉燒!
調味很容易:花雕酒、叉燒醬、海鮮醬、豉油及麻油。
只需要醃大概兩、三個鐘(最好醃過夜會更入味),
然後用300F慢慢焗熟(我焗了兩個半小時),
中途可以拿出來翻面及多塗點調味醬,
最後的五分鐘可以塗點蜜糖令叉燒表面燒焦一點,完成!
完成品外貌同燒臘店的可以一比高下,
味道的相似度亦有80%,就連肉質都是很鬆軟,肥瘦亦剛剛好。
呵,退休真係可以開間燒臘店啊~
English Version
Ingredients:
Pork Loin
A lof of Char Siu Sauce
Some Hoisin Sauce
Some chinese cooking wine ( I used Hua Diao cooking wine)
Some soy sauce
Some sesame oil
Some honey
( Sorry for not giving a specific amount because I made the sauce randomly as long as I feel the sauce taste delicious lol)
Steps:
1. Wash the pork loin and dry it with paper towel.
2. Mix the above sauce except honey together and marinate the pork loin for about 2 hours or more.
3. Preheat the oven to 300 degree F and roasted the pork loin for 50-60 minutes.
4. At the last 5 minutes, put some honey on Char Siu and let it roasted for the last 5 mins.
5. Set aside to let it cool down to cut, and ready to serve!
Little Notes:
Normally people roaste it at 350 degree F, but I choose 300 degree F because I have time to let it roasted slowly, which make the pork loin more tender and juicy. You can roast it at 350 degree F if you are in a rush and the time needed will be shorter (probably around 40 mins).
