簡易自家做香港叉燒 Easy homemade Hongkong Barbecue Pork (CharSiu) recipe（no MIC醬料）
老公在香港試過之後很喜歡，回來德國我便想要自己親手做了. My husband had it in Hong Kong and liked it very much, so I know I have to make it myself back home here in Germany.
It’s easy to make, and I’ve avoided the MIC (made in china) products by replacing some other sauces. It works and tasted so good! 做法其實很簡單，這裡避開了中國製醬料而找到一些代替品，味道一樣而且非常好食！
主要材料 / Main ingredient:
- 梅頭肉(豬肩膊) 1500克 / Pork Collar-butt (shoulder) 1500g
A) 醃叉燒材料 / Ingredients for marinating:
- 叉燒醬4湯羹 / Char Siu Sauce 4 table spoons
- 柱侯醬2湯羹/Chu Hou Sauce 2 table spoons
- 鹽 2 茶羹/Salt 2 tea spoons
- 糖 2 茶羹/Sugar 2 tea spoons
- 蜂蜜2湯羹/Honey 2 table spoons
- 日本七味粉( 代替五香粉)2茶羹/ Shichimi (to replace 5-spice powder) 2 table spoons
- 水/Water 300ml
- 生抽2湯羹/ Light soy sauce 2 湯羹
B) 燒料 / ingredients for roasting:
- 柱侯醬1湯羹/Chu Hou Sauce 1 table spoon
- 叉燒醬2湯羹/Char Siu Sauce 2 table spoons
- 水2湯羹/Water 2 table spoon
C) 最後塗上 / Final touch up
- 蜜糖 3 湯羹/Honey 3 table spoons
- 水2湯羹/Water 2 table spoon
步驟 / Directions
- 把豬肉切成1–1.5寸闊大小的肉條。放進大碗或密實袋，跟混好的（A）的醃料混好醃浸一晚（或最少五小時）。 Cut pork into strips 1 to 1.5 inches width. Put into a large bowl or resealable plastic bag with the well-mixed (A) ingredients. Marinate pork in refrigerator over night. (or minimum 5 hours)
2. 預熱焗爐。用錫紙墊焗盤底, 倒入部份醃料的汁，以200度先焗肉一面20分鐘，再反轉另一面焗10分鐘。 2. Preheat the oven to 200C. Place aluminium foil on the tray. Remove pork from the marinade, save Marinade. Place pork and pour some marinade in, roast for 20 minutes. The other side 10 minutes.
3. 這時倒去醃料的水，再反轉肉，用掃塗上混好的（B）燒料，用錫紙輕鋪表面再焗10分鐘。之後另一面同樣焗10分鐘。 3. Pour the marinade sauce away. Turn over the meat again, this time mixed the (B) Roast sauce and brush on the surface on meat before roasting again, with aluminium foil on top. Both side 10 minutes.
4. 焗好後，趁熱塗上（C）的蜜糖汁。完成！ 4. Roasted both side, apply the (C) Honey sauce with brush. Finished!
小插曲：我從來未聽過「梅頭」肉，查一餐跟問香港做大厨的朋友才知是膊頭 XD
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