豬頸肉叉燒 (Pork jowl meat)
 

材料: 豬頸肉
Ingredients: Pork jowl meat
調味: 海鮮醬 2湯匙, 柱侯醬2湯匙, 玫瑰露少許, 蜜糖
Seasoning: 2 tablespoon Hoisin Sauce, 2 tablespoon Chu Hou Sauce, a pinch of Rose wine, honey

做法:
Cook:
-豬頸肉洗淨
Rinse pork jowl meat and dry
-加入海鮮醬 2湯匙, 柱侯醬2湯匙, 玫瑰露少許 (待30分鐘)
Add in 2 tablespoon Hoisin Sauce, 2 tablespoon Chu Hou Sauce, a pinch of Rose wine (rest for 30mins)
-預熱焗爐200°, 放入豬頸肉
Pre-heat oven at 200°, put in the pork jowl meat
-大概20分鐘後取出掃上蜜糖或麥芽糖再放入焗爐多2-3分鐘後取出
Take out the pork jowl meat after 20 minutes and brush with honey or malt sugar then put in the oven for another 2-3 minutes