梅头肉(猪肉)Pork (below pork neck) | 2斤 1kg |
李锦记叉烧酱 Lee Kum Kee BBQ Sauce | 1罐 1 bottle |
把2斤梅头肉,用清水洗干净
Wash the 1kg pork (use pork below the neck bone, tender and has sufficient fat known as Mui-Tao (Cantonese) or Mei-Tou (Chinese))
把梅头肉切成1寸半长条
Cut the pork into 1 inch strips
打开一罐李锦记叉烧酱
Open up a bottle of Lee Kum Kee Char Siew sauce
把梅头肉和叉烧酱拌匀,盖上保鲜膜,放入冰箱一个晚上。隔天,再拌匀,再腌制半天
Mix the pork and sauce thoroughly, cover with cling wrap, place into the fridge to marinate overnight. The following day, mix well and marinate for another half a day
把叉烧放入烤箱架上
Place marinated pork on a roasting rack
把烤箱温度调到180摄氏(180 degrees C)
Set oven temperature to 180 degrees C
烤20分钟后,把肉翻面,继续烤20分钟,然后再翻面。把碗里的酱涂在正面上,烤10-15分钟,直到有点焦,再翻面,涂酱,烤10-15分钟
Oven roast for 20 minutes, flip over and roast for another 20 minutes. Baste the char siew sauce over the pork and roast for 15 to 20 minutes until it has slight charred marks and then flip the pork over for another 15 to 20 minutes.
将烤好的叉烧拿出,稍微凉一下,用刀斜片切,摆盘
Take out the char siew from the oven and let it cool down slightly. Use knife to cut slices diagonally and plate accoringly