森綠的兒子很喜歡吃叉燒，但疫情期間不太敢在外買熟食而且色素也多，孩子們提議自己做，初時覺得不太可能，學著學著便成了。家中當時沒有焗爐便想到可以用煙燻的方法，這樣同時也可以自己加入一些香氣。做法簡單，最重要是調較好叉燒醬，森綠媽媽的醬汁是改良自黃亞保師傅的，很欣賞他的用心。森綠的兩個兒子今次在視頻中也有一起做醃汁和幫忙在豬肉上刺孔，這也可以是一項親子活動啊!以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/Eytuk2Aunnc
這食譜可製作出大約 3 大塊叉燒的叉燒醬
叉燒醬材料：
1. 蒜頭（3 瓣）
2. 乾蔥頭 （3 個）
3. 香菜.芫荽 （1 棵）
4. 陳皮 （1 塊）
5. 雞蛋 （1 隻）
6. 海鮮醬 （5 湯匙）
7. 芝麻油 （2 湯匙）
8. 玫瑰露 （1 湯匙）
9. 醬油 （2 湯匙）
10. 粟粉.生粉 （1 湯匙）
11. 五香粉 （1 小匙）
12. 沙薑粉 （1 小匙）
13. 南乳 （1 湯匙）
14. 蜂蜜 （7 湯匙）
煙燻材料：
1. 片糖 （2 小塊）
2. 白糖 （適量）
3. 米 （適量）
4. 茶葉（適量）
5. 錫紙.鋁紙（1 張）
6. 鐵架子
7. 麥芽糖（適量）
肉類：梅頭豬肉
做法：
1.做醃汁.叉燒醬:
1.1 把所有調味料(1-13項，除了蜂蜜)，加入攪拌器，並攪拌好
1.2 把蜂蜜加入已拌好的調味料
1.3 醃汁.叉燒醬完成了
2. 用叉子在梅頭豬肉上刺孔
3. 把梅頭豬肉和叉燒醬放中保鮮袋中
4. 把豬肉和叉燒醬一起按摩一下，這樣豬肉會更入味
5. 把豬肉放入冰箱中醃1-2天
6. 煙燻叉燒
6.1 在鍋底舖上一層錫紙.鋁紙
6.2 將大米，片糖，白糖和茶葉舖在錫紙.鋁紙上
6.3 用中低火加熱鍋。 等到煙冒出來放入一個架子中，然後把醃好的肉放在上面
6.4 蓋上蓋子，用中火煮15分鐘
6.5 將肉翻轉過來，並煙燻另一面15分鐘
6.6 在等候時，準備一些熱水，隔水溶化碗中的麥芽糖
6.7 當叉燒熟後，將溶了的麥芽糖塗在肉的兩面和四周
6.8 用小火再燻2-5分鐘
6.9 現在完成了！
7. 食用時再塗一些麥芽糖或蜂蜜
個人心得：
1. 煙燻時會有些煙，在煙燻請記得關上廚房門
2. 在食用的時候，塗蜂蜜較塗麥芽糖可口
3. 把肉醃2天的話，肉質會更鬆化
4. 醬料不用雞蛋也可以
5. 不想煙燻的話，也可只舖上錫紙.鋁紙，這樣會貼近焗爐的效果
6. 森綠也試過不用茶葉，改用桂花，香氣會不同，效果也很好
7. 如用焗爐的話，步驟和時間也是一樣
8. 森綠的兩個兒子也有一起做醃汁和刺孔在豬肉上，這也可以是一項親子活動啊!
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.~.~.~Recipe of Chinese BBQ Pork~.~.~.~.~.~
SumLook's sons love Chinese Barbecued Pork. I always thought that it was quite difficult to make it and we don't have an oven so I never thought of trying to make it. Until lately we are always staying home and my sons suggested if we could make Char Siu ourselves that I started to do research how to make it at home. And it came out it wasn't so hard to make it and the most important thing is to get the Char Siu sauce right. Since we don't have an oven at home, I thought about smoking the Char Siu and the outcome was quite good. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/Eytuk2Aunnc
This recipe can make Char Siu Sauce for marinate for 3 big pieces of BBQ Pork
Ingredients for Marinade or Char Siu Sauce:
1. Garlic (3 cloves)
2. Shallots (3)
3. Cilantro (1 stalk)
4. Dry Tangerine Peel (1 piece)
5. Egg (1)
6. Hoi Sin Sauce (5 Tbsp)
7. Sesame Oil (2 Tbsp)
8. Mei Kuei Lu Chiew (Chinese Wine)(1 Tbsp)
9. Soya sauce (2 Tbsp)
10. Corn Starch (1 Tbsp)
11. Five Spice Powder (1 tsp)
12. Ginger Spice Powder (1 tsp)
13. Fermented Red Beancurd (1 Tbsp)
14. Honey (7 Tbsp)
Meat：Pork Collar Butt or Pork Shoulder Butt
Materials for smoking：
1. Bar sugar （2 small pieces）
2. White sugar （2 Tbsp）
3. Rice grain （2 Tbsp）
4. Tea leaves（2 Tbsp）
5. Aluminum foil（1 piece）
6. A matel rack
7. Maltose (1 Tbsp)
How to cook:
1. Preparation for Marinade . Char Siu Sauce:
1.1 Add all ingredients (items 1-13, except Honey) into the blender and blend well
1.2 Add Honey into the blended seasonings and mix well
1.3 The marinade is done
2. Use a fork to poke some holes in the pork
3. Soak the meat into the marinade in a zip bag
4. Massage the meat a bit so the meat can be marinaded well
5. Marinade the meat for 1-2 days in the fridge
6. Smoking the BBQ pork
6.1. Lay a piece of aluminum foil onto the frying pan
6.2. Spread bar sugar, rice grain, white sugar and tea leaves onto the aluminum foil
6.3. Put the lid on and heat up the pan with medium low fire
6.4. When there is smoking out, put the rack into the pan and then put the marinaded meat on top of the rack
6.5. Cover with lid and smoke for 15 mins over medium fire
6.6. Flip the meat over and smoke the other side for 15 minutes
6.7. While waiting, use some hot water to warm up the bowl with Maltose in it
6.8. Check if the meat is well cooked
6.9. Spread the melted Maltose over both sides of the BBQ pork
6.10. Smoke for another 2-5 minutes over low fire
7. Now the Chinese BBQ Pork is done!
8. Spread some honey on top when it is served
Personal thought and Tips:
1. The smoking process produces quite some smoke so it would be better to close the door of the kitchen when you are smoking the pork
2. It is more yummy to put honey than maltose on the BBQ pork when it is served
3. If possible, marinade the meat for 2 days, the texture will be much softer 4. Egg can be skipped in the marinade
5. If you don't want to smoke it, just lay a piece of aluminum foil without other ingredients. The effect is very close to baking
6. For smoking, I have tried using dry Osmanthus, the aroma is different and it is quite nice
7. If an oven is used, the procedure and time needed is the same
8. My sons helped me to make the marinade and forking holes in the meat, so this could be a nice activity with kids
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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