蜜汁叉燒腩

材料：

Ingredients:

五花腩4條約1.2公斤

4 pieces of pork belly, about 1.2kg

醃料：

Marinade:

砂糖6湯匙

6 tbsp of granulated sugar
鹽1湯匙

1 1/2 tbsp salt
五香粉1/10湯匙

1/10 tbsp Chinese five spices
沙薑粉1/10湯匙

1/10 tbsp zedoary power, can use salt baked power instead.

海鮮醬1湯匙

1 tbsp hoisin sauce
蠔油1湯匙

1 tbsp oyster sauce
生抽2湯匙

2 tbsp light soy sauce
玖瑰露酒1湯匙

1 tbsp Chinese rose wine/ Chinese cooking wine

6粒蒜頭容

6 cloves garlic, minced

蛋1隻

1 egg

蜜糖查面

Honey for glazing

做法：

五花腩用醃料醃40分鐘，每10分鐘翻動1次, 

腩肉放鐵架上。

預熱鋦爐250高溫烤10分鐘，翻動腩肉，再烤10分鐘。
將溫度調至200c 再烤20分鐘，面上掃上蜜糖，再烤5分鐘便成。

Method:

Mixed all the marinade ingredients well , marinade the pork belly for at least 40 minutes, turn the meat every 10 minutes in order to absorb the marinade.

pre-heat oven at high heat 250c

Spread the meat on top of a wire rack

spread the meat on top of a wire rack, roast for 10 minutes, turn over and roast for another 10 minutes.

Turn down to 200c roast for another 20 minutes

Glaze the meat with some honey, roast for another 5 minutes and serve.

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