蜜汁叉烧 Honey Char Siew

主要食材

五花肉pork belly/ 猪脊肉 pork fillet（烫热水去血水，切大块备用）

腌料

蒜蓉 2瓣

酱油 2汤匙

蚝油 1汤匙

料酒 1汤匙

蜂蜜 4 汤匙

海鲜酱 1汤匙

五香粉 一小撮

胡椒粉 一小撮

盐 一小撮

糖 3汤匙

做法

所有腌料拌匀，并用于腌制猪肉块，隔夜冷藏

隔天烤箱预热，180°C 烤大约30分钟，（期间反转数次）烤至肉全熟，酱汁浓稠即可

Main Ingredient

pork belly/ pork fillet（blanch with hot water to remove blood，cut into chunk）

Marination

Mince garlic (2 cloves)

Soy sauce (2 tbsp)

Oyster sauce (2 tbsp)

Cooking wine (1 tbsp)

Honey (4 tbsp)

Hoi Sin Sauce (1 tbsp)

Sugar (3 tbsp)

A pinch of Five spice powder

A pinch of Pepper 

A pinch of  Salt

Steps

Mix and stir well for all marination ingredient, massage on pork, marinate overnight in the fridge.

On the next day, preheat the oven and bake the meat with 180°C for 30 min. Flip a few time until the sauce thicken and meat is totally cooked.