蜜汁叉烧 Barbecued Pork | Char Siu | Mr. Hong Kitchen

一段时间没有出烧腊系列了 这期来咯 来搞个蜜汁叉烧和大家分享 希望你们会喜欢
油饭做法 ：   • 油饭 鸡饭的饭 | 做法超简单 | Mr. Hong Kitchen  
鸡饭辣椒做法：   • 鸡饭辣椒 | 一酱多用 | Mr. Hong Kitchen  

   • 鸡肉料理 Chicken Recipe  
   • 蔬菜/豆腐 料理 Vegetables Recipe  
   • 汤类 Soup  
   • 猪肉料理 Pork Recipe  
   • 饭类 粉类 面类料理 Rice/Noodles Recipe  
   • 点心/小吃  
   • 海鲜料理 Seafood Recipe  
   • 蛋类料理 Egg Recipe  

Ingredients (Diana Aw)
1. Pork belly 1kg, remove skin and cut into strips (easier to cut after half frozen)
2. Honey 🍯
3. Bok Choy 🥬
4. Eggs 🥚

Seasoning (throughly mix)
1. Hoisin sauce 1tbsp
2. Zhu Hou sauce 1tbsp
3. Red fermented 1 cube and little sauce
4. Oyster sauce 1tbsp
5. Salt 1/2tsp
6. Sugar 5tsp
7. Chicken powder little
8. Egg 1pc

Method
1. Marinade the pork belly with the mixed sauce and place in a container. Leave in the fridge for 24hrs.
2. Remove the pork belly from the fridge and in the room temperature for 30min.
3. Lay aluminium foil on the baking tray. Place the aluminium grill on top.
4. Place the pork belly on the grill and let the sauce drip on the foil.
5. Preheat the oven to 200 deg
6. Place the pork belly in the oven and bake for 10min. Flip the pork belly half way through.
7. Open the oven door to reduce the heat for a minute. Adjust the oven temperature to 140deg and bake for 35min. Flip the pork belly half way through.
8. Coat both sides the Char Siew with honey and place back to the oven and bake for 15min. Flip the pork belly half way through.
9. Adjust the oven temperature to 160-180deg and bake till done. Flip the pork belly half way through.
10. Boil a wok of water and cook the bok choy.
11. Fry the egg
12. On a bowl of white rice, arrange the bok choy on one side, followed by egg and cut char siew.
13. Serve and enjoy! 💕

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