BBQ Pork (蜜汁叉烧)

Other than Roasted Pork Belly (烧肉) which I had covered in my August posting， BBQ Pork (叉烧) also known as Char Siu in Cantonese is another famous Hong Kong style BBQ dish that many like to eat.

At one of our regular lunch sharing gathering with my computing class cooking members, Doris from Hong Kong has taught us the easiest way to make Char Siu which taste like what you can expect in HK BBQ restaurants.

Well, it might not be 100% homemade as we skipped the tedious steps of making Char Siu sauce by using ready-made sauce instead but it produced the same drool-worthy BBQ pork that one hardly resist!
Interested to know more, scroll down and get the recipe, happy trying!.

BBQ Pork (蜜汁叉烧)

Ingredients：

• 500g Pork Scotch Fillets
• 5 -6 big Tbsp Lee Kum Kee Char Siu Sauce
• Honey (for glazing)

Method:

1. Wash meat and pat dry with paper towel and cut pork fillets into strips
2. Marinate evenly with Lee Kum Kee Char Siu Sauce. Initially, the sauce is quite sticky and gluey to spread over fillets. Once being left in the fridge for a while it will get diluted.
3. Marinate for at least 2 hours, best leave overnight to allow the flavors to seep in (I stored them in covered container and left overnight in fridge).
4. Pre-heat oven at 230 degree C.(Mine is not fan oven)
5. Place marinated fillets on baking tray with aluminum foil on the bottom for easier cleaning. Keep marinade aside for basting.
6. Bake for 10 minutes; flipping fillets over basting with marinade and bake at lower heat at 200 degree C for another 20 minutes..
7. For better juicy effect, repeat the flipping and basting at least 2 times.
8. Take out and glaze with honey and change oven mode to grill 180 degree C, return to higher rack to grill for another 5 to 10 minutes or until it is charred but not burnt.
9. Remove from oven and let cool for a few minutes. Transfer to a cutting board and slice into thin pieces.
10. You can serve this with rice or wanton noodle or even use as filling for char siu bau (pork bun)

成份：

• 500克猪柳片（梅头肉）
  
• 6大汤匙李锦记叉烧酱
• 蜂蜜（上色）

方法

1。洗净切成猪柳片，用李锦记叉烧酱均匀的腌猪肉。最初，酱是很粘。一旦被留在冰箱一段时间它就会稀释。

2。腌至少2个小时，最好腌过夜，让味道渗入（我存放在有盖容器中，并留在冰箱过夜）
3。烤箱预热至230摄氏度（我的是不是风扇烤箱).
4。将腌好的猪柳放置在底部有铝箔的烘烤盘上。保留腌汁来淋猪柳。
5。焗10分钟后; 用夹把叉烧反转淋一点腌汁，焗炉转200度焗20分钟。过程中时不时翻面如果太乾淋一点腌汁。
6。取出再将蜂蜜涂在肉上上色，放回较高层烤箱里改为180摄氏度烧烤5到10分钟或直到它被有烧焦的买相为止。
7。从烤箱取出放凉了几分钟把多余的蜜汁滴一滴，切成薄片。
8。你可以配白饭或云吞面条。