所需食材
- 猪梅花肉500g
- 叉烧酱3汤匙
- 生抽1汤匙
- 老抽1茶匙
- 蚝油1汤匙
- 蜂蜜2汤匙
- 白糖1汤匙
- 料酒1汤匙
- 蒜末1茶匙；表面刷：蜂蜜1汤匙
- 水1汤匙
食材准备
- 猪肉切4cm厚长条，加所有调料（除蜂蜜水）混合均匀，腌制冷藏4小时以上，最好过夜
烹饪步骤
- 烤制：烤箱预热200℃，猪肉架在烤网上，下面放接油烤盘，烤25分钟。
- 刷蜜：取出翻面，刷上蜂蜜水，继续烤10分钟。再翻面刷蜜，烤8-10分钟至表面焦糖化。
- 切片：静置5分钟后切厚片，淋上烤盘中的汁液即可。
小贴士
- 梅花肉（猪颈肉）肥瘦相间，口感最佳，不建议用纯瘦肉
- 腌制时间越长越入味，提前一天腌是最佳
Ingredients
- 500g pork shoulder (pork collar)
- 3 tbsp char siu sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp sugar
- 1 tbsp Shaoxing wine
- 1 tsp minced garlic; Glaze: 1 tbsp honey + 1 tbsp water
Preparation
- Cut pork into strips ~4cm thick. Mix with all marinade ingredients (not the glaze). Refrigerate at least 4 hours, ideally overnight.
Steps
- Roast: Preheat oven to 200°C. Place pork on a rack over a foil-lined tray. Roast 25 min.
- Glaze: Flip, brush with honey-water mixture, roast 10 min. Flip again, glaze, roast 8–10 min until caramelised and lacquered.
- Slice: Rest 5 min, slice thickly, spoon over the pan juices.
Tips
- Pork collar (梅花肉) has the ideal fat marbling — lean pork dries out
- Overnight marinating makes a noticeable difference in depth of flavour
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