老饕聊中國香港叉燒

Chinese Ancient Cuisine Culture- Roast Pork Char Siu of Hong Kong

 

       叉燒是烤肉的一種，也是中國一種古老的食物。叉燒是用猪的裡脊肉配合香料、調料烤制。在中國古代，叉燒是在整個猪烤好後切出來分食，由於烤出來的裡脊肉特別好吃，所以一頭豬的裡脊肉不够分食，聰明的廚師將其它猪的裡脊肉插在烤猪的腹內，這樣就能烤出更多的裡脊肉。到了現代，人們直接把半肥肉叉在叉子上烤，所以取名“叉燒”。

      叉燒分幾類，有“肥叉”，肥肉較多，口感香腴滑嫩。“花叉”，肥瘦相間，口感爽滑。“梅叉”，口感鮮美。叉燒味道甜美，有蜜汁味，酥爽、香滑，軟嫩多汁，是一道經典的美食。

      叉燒可以直接烤食，也可以做叉燒包，還有香港出名的叉燒飯等。

      叉燒主要有裡脊肉、甜麵醬、鹽、白糖、芝麻醬、醬油、料酒、薑、蒜、蜜糖等原料。

Char Siu is a kind of roast pork, and is also is an ancient cuisine in China. Char Siu is pork fillet roasted with spice and condiment. In ancient China, Char Siu is a whole roasted pig, which was divided into many parts for sharing, while the pork fillet is too delicious part to be divided to all, so clever chef would put many pork fillet in the pig’s abdomen to roast for getting much more roasted pork fillet. At present time, people will roast pork fillet on the fork, so it is named “Char Siu”.

Char Siu is divided into different categories. There is “ Fat Char”, which is tender and tasty for it has more fat pork. “Flower Char” has smooth taste. “Plum Char” has fresh taste. Char Siu is sweet,honey-stewed, crispy, tender and juicy, which is a classic cuisine.

Char Siu can also used to make steamed bun with Char Siu and rice with Char Siu that is famous in Hong Kong, etc.

The ingredient of Char Siu are pork fillet, sweet sauce, salt, sugar, tahini, soy sauce, cooking wine, ginger,garlic, honey.