做法
- 在碗中把南乳压碎,然后搅入海鲜酱、绍兴酒、两种酱油、糖、五香粉和大蒜,做成浓稠的酒红色腌料。预留2大勺用于刷面。
- 用叉子在猪肉条上四面戳孔——这能让腌料渗入并促进焦化。彻底裹上腌料,冷藏至少4小时,最好过夜。
- 烤箱预热至200°C。在锡纸衬底的烤盘上设一个网架,底部放1厘米深的水——蒸汽保持猪肉湿润并接住汁水。
- 把猪肉条间隔铺在网架上。烤25分钟。翻面,刷预留腌料,再烤15分钟。颜色应是深棕红色带焦黑边缘。
- 把麦芽糖与热水混合至糖浆状。慷慨刷在猪肉上,把烤箱调至上火/烧烤。每面烧烤3分钟,密切观察——麦芽糖很快变黑,但本就要部分焦化,这是叉烧的标志。
- 在网架上静置10分钟——切得太早会失去汁水。横纹切5毫米厚片。配米饭、淋上烤盘里的汁、焯水芥兰和一小碟黄芥末上桌。
Common questions
Can 叉烧 be made ahead?
叉烧 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 叉烧 spicy?
叉烧 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 叉烧 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 叉烧 to make at home?
叉烧 is approachable for a home cook with basic stove skills — total time about 70 minutes, no special technique required.
Can 叉烧 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
叉烧字面意思是'用叉烤'——原始做法是把肉条挂在长叉上、悬于专用炉的明火上方。颜色:传统粤式叉烧用红曲米呈深红;商业餐厅版本在香港越来越多地使用食用色素,这在纯粹主义者中引发争议。焦黑近乎烧焦的边缘不是失误——这是最被珍视的部分,在香港一些烧腊柜台单独出售,叫'叉烧皮'。
