爆汁叉燒王 (Char Siu - Barbecue pork )
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.: 材料 Ingredients :.
1- 豬前脾肉(或枚頭豬柳) 800克左右 (Tenderloin pork (Picnic cut preferred), around 800g)
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.: 醃料 Seasoning :.
Group A
1- 生抽1茶匙 (Light Soy sauce, 1 tsp)
2- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
3- 糖1茶匙(Sugar, 1 tsp)
4- 熱水100毫升 (Hot water, 100 ml)
5- 叉燒醬1湯匙 (Char Siu sauce, 1 tbsp)
6- 鹽1茶匙(Salt, 1 tsp)
7- 玫瑰露酒2湯匙, 非必要 (Rose essence wine, optional, 2 tbsp)
8- 五香粉1茶匙 (Five Spices powder, 1 tsp)
9- 凍水500毫升 (Cold water, 500 ml)
Group B
1- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
2- 紅椒粉1茶匙, 非必要(paprika, optional 1 tsp)
3- 熱水1湯匙 (Hot water, t tbsp)
4- 叉燒醬1.5湯匙 (Char Siu sauce, 1.5 tbsp)
5- 玫瑰露酒1湯匙, 非必要 (Rose essence wine, optional, 1 tbsp)
6- 粟粉1湯匙 (Corn starch, 1 tbsp)
Group C
1- 生抽1茶匙 (Light Soy sauce, 1 tsp)
2- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
3- 糖1茶匙(Sugar, 1 tsp)
4- 熱水100毫升 (Hot water, 100 ml)
5- 叉燒醬1湯匙 (Char Siu sauce, 1 tbsp)
6- 鹽1茶匙(Salt, 1 tsp)
7- 玫瑰露酒2湯匙, 非必要 (Rose essence wine, optional, 2 tbsp)
8- 五香粉1茶匙 (Five Spices powder, 1 tsp)
9- 凍水500毫升 (Cold water, 500 ml)
Group B
1- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
2- 紅椒粉1茶匙, 非必要(paprika, optional 1 tsp)
3- 熱水1湯匙 (Hot water, t tbsp)
4- 叉燒醬1.5湯匙 (Char Siu sauce, 1.5 tbsp)
5- 玫瑰露酒1湯匙, 非必要 (Rose essence wine, optional, 1 tbsp)
6- 粟粉1湯匙 (Corn starch, 1 tbsp)
Group C
1- 蜜糖1茶匙 (Honey, 1 tsp)
2- 叉燒醬2湯匙 (Char Siu sauce, 2 tbsp)
2- 叉燒醬2湯匙 (Char Siu sauce, 2 tbsp)
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.: 做法 Instructions :.
 Step 1: Group A 醃料攪勻(五香粉,鹽和糖先加入熱水溶掉才加其他調味料), 將攪勻的醃料倒入保鮮袋, 加入豬柳醃4小時以上 Mix all the Group A Seasoning together (mix the five spices powder, salt, sugar with the hot water until dissolved before adding other seasoning). Pour the seasoning mixture in a plastic bag with the pork fillet. Brine it for at least 4 hours. Step 2: 取出豬柳倒去醃料, 再用Group B 醃料搽勻, 將豬柳放上已包好錫紙的焗盤上 - 焗爐做法: 用攝氏220度預熱焗爐,豬柳上蓋一張錫紙(不需包實), 先焗20分鐘, 反去另一面再焗15分鐘 - 光波爐做法: 焗盤連豬柳用下架放入光波爐, 用攝氏200度先焗15分鐘, 反去另一面再焗10分鐘 Remove the pork from the seasoning. Coat it with the Group B seasoning mixture. Place the pork on a baking pan covered with aluminium foil - Oven instruction: Preheat the oven with 220 Celsius. Cover the pork with an aluminium paper. Roast it for 20 minutes. Flip the pork to another side. Roast it for another 15 minutes. - Halogen Oven instruction: Put the pork with the baking pan in the low rack. Roast it for 15 minutes with 200 Celsius. Flip the pork to another side. Roast it for another 10 minutes  Step 3: 將豬柳取出, 醃料C 攪勻分成2份 - 焗爐做法: 第一份醃料C 塗上豬柳一面, 焗盤倒走所有汁液, 豬柳放回焗盤上, 放入焗爐, 打開爐門, 用攝氏220度, 燒至一面微焦, 取出, 反去另一面, 塗上第二份醃料C 再至微焦 (每面需要約5-10分鐘時間), 取出待10分鐘, 切件上碟即可 - 光波爐做法: 第一份醃料C 塗上豬柳一面, 直接放在上架用攝氏220度, 燒至一面微焦(不需要焗盤), 取出, 反去另一面, 塗上第二份醃料C 再焗至微焦 (每面需要約5分鐘時間), 取出待10分鐘, 切件上碟即可 Remove the pork from the oven. Mix the Group C seasoning and divide it into 2 portions. - Oven Instruction: Brush the first portion of seasoning C on one side of the pork. Drain all the sauce from the baking pan. Put the pork back on the baking pan. Bake it in the oven in 220 Celsius with the oven door opened until it is lightly burned. Take it out and flip it to other side. Brush the rest of the seasoning C. Bake it again until the other side is also lightly burned. (Both sides may need about 5-10 minutes). Take it out and let it rest for 10 minutes. Slices it and serve it in hot - Halogen Oven Instruction: Same as oven instruction except Baking pan is not needed. Put the pork on the high rack and follow the instruction from the oven section. |
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.: 小貼士 Tips :.1- 豬柳不要太厚, 最好有約5cm左右厚, 如果過厚的話就請自行切開, 否則很難熟透的, 味道也不會太好
2- 豬柳經過鹽泡才會多汁軟滑, 點擊這裡看有關資訊
3- 豬柳要爆汁一定要用溫度計, 如果肉中心溫度達攝氏68度, 就要立即進步步驟3, 否則就會過熟, 不會有爆汁效果
4- 步驟3需要好好看著, 按自己的口味控制微焦的程度而焗之改變時間
5- 步驟2用光波爐者, 如怕它燶的話, 也可以將焗爐做法蓋上錫紙
http://tonykarenkitchen.com/
1- It recommended getting the pork with about 5 cm thickness. If not, then please slice the pork yourself. Otherwise, it will be hard to cook through.
2- To make the pork juicy, Brine is required. Click here for more detail.
3- To make the pork juicy, meat thermometer is also required. Once the internal temperature of the meat reaches 68 Celsius, you have to start the Step 3 right the way. Over cooking the pork won't make it juicy.
4- Step 3 requires a close monitoring. Adjust the baking time according to your preference
5- In step 2, for halogen oven user, you can cover the pork with aluminum paper to avoid over burning the pork.
.: 小貼士 Tips :.1- 豬柳不要太厚, 最好有約5cm左右厚, 如果過厚的話就請自行切開, 否則很難熟透的, 味道也不會太好
2- 豬柳經過鹽泡才會多汁軟滑, 點擊這裡看有關資訊
3- 豬柳要爆汁一定要用溫度計, 如果肉中心溫度達攝氏68度, 就要立即進步步驟3, 否則就會過熟, 不會有爆汁效果
4- 步驟3需要好好看著, 按自己的口味控制微焦的程度而焗之改變時間
5- 步驟2用光波爐者, 如怕它燶的話, 也可以將焗爐做法蓋上錫紙
http://tonykarenkitchen.com/
1- It recommended getting the pork with about 5 cm thickness. If not, then please slice the pork yourself. Otherwise, it will be hard to cook through.
2- To make the pork juicy, Brine is required. Click here for more detail.
3- To make the pork juicy, meat thermometer is also required. Once the internal temperature of the meat reaches 68 Celsius, you have to start the Step 3 right the way. Over cooking the pork won't make it juicy.
4- Step 3 requires a close monitoring. Adjust the baking time according to your preference
5- In step 2, for halogen oven user, you can cover the pork with aluminum paper to avoid over burning the pork.
