椰糖叉烧 ~ Palm Sugar Roasted Pork

食谱取自 : May Kitchen Cottage

椰糖叉烧

材料 :

500 ~ 600g 五花肉 ( 去皮，切条状 )

50g 椰糖

500ml 清水

腌料 :

2大匙 绍兴酒

1小匙 五香粉

4汤匙 生抽

1汤匙 蚝油

1汤匙 黑酱油

做法 :

1. 将花肉和腌料拌匀，腌制4小时或隔夜。

2. 小锅煮滚500ml的清水，加入椰糖和腌好的花肉和酱汁，中小火煮至30~45分钟，煮至酱汁浓稠。

( 我用烤的： 将花肉盛起，放入烤盘里，并把汁留用。预热烤箱180c ， 盛入烤炉，烤10 ~ 15分钟，再翻另一面烤至花肉熟透及收汁，取出 ，切块，上碟。保留的叉烧汁加入少许清水拌匀，加入椰糖，以小火煮至糖溶，离火。淋在叉烧上，即可上桌。)

Recipe source :  May Kitchen Cottage

Palm Sugar Roasted Pork

Ingredients :

500 ~ 600g skinless pork belly ( cut into strip )

50g palm sugar

500ml water

Marinade :

2tbsp Shaoxing wine

1tsp five spice powder

4tbsp soy sauce

1tbsp oyster sauce

1tbsp dark soy sauce

Method :

1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .

2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .

( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )