作法
- 把紅腐乳在碗中壓爛，攪入海鮮醬、紹興酒、兩種醬油、糖、五香粉與大蒜成濃稠暗紅醃醬。保留2大匙做塗醬用。
- 用叉子全面戳豬肉條——讓醃料滲入並助形成焦邊。徹底裹上醃醬，冷藏至少4小時，最好過夜。
- 烤箱預熱200°C。在鋪鋁箔的烤盤上放網架，盤底加1公分水——蒸氣保持肉濕潤並接住滴下的肉汁。
- 豬肉條間距分開放在網架上。烤25分鐘。翻面，刷保留的醃醬，再烤15分鐘。顏色應深紅木色帶焦邊。
- 麥芽糖與熱水混合至糖漿狀。豪邁刷在豬肉上，烤箱轉至上火/燒烤。每面燒3分鐘，密切觀察——麥芽糖變黑很快但本來就要斑駁焦化，這是叉燒招牌外觀。
- 在網架上靜置10分鐘——太早切會流失肉汁。逆紋切5公釐厚片。配飯淋上烤盤汁、汆燙芥蘭與一小碟黃芥末上桌。
Common questions
Can 叉燒 be made ahead?
叉燒 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 叉燒 spicy?
叉燒 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 叉燒 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 叉燒 to make at home?
叉燒 is approachable for a home cook with basic stove skills — total time about 70 minutes, no special technique required.
Can 叉燒 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
叉燒字面意為「叉著燒」——原始做法是把肉條叉在長叉上，於專用爐中明火烤製。顏色：傳統粵式叉燒用紅麴米取得深紅色；香港商業餐廳越來越多用食用色素，純粹派對此頗有爭議。焦黑近乎燒焦的邊緣不是失誤——是最珍貴的部分，香港某些燒臘檔會單獨販售，稱為「叉燒皮」。
