試一下你就知! 寶哥秘製《桂花蜜汁叉燒》食譜公開 | Most Wanted Recipe from Chef Po "Char Siu"
酒滿飯寶 Chef Po
150,981 views
Welcome to 「酒滿飯寶 Chef Po」channel.
Sharing great food must include Char Siu! Today I’m sharing the highly requested Char Siu recipe from my kitchen. Adjust sweetness to your taste (more sugar if you like it sweeter; reduce if not). If you want more char, roast a little longer.
Char Siu with Osmanthus Honey Ingredients:
1.2kg pork belly
75g red fermented bean curd (nam yu)
75g hoisin sauce
37g Chu Hou paste
37g satay sauce
5g five-spice powder
5g sand ginger powder
10g peanut butter
10g sesame paste (tahini)
5g salted lemon
1 egg
20g minced garlic
20g minced shallots
3–4 slices beetroot
20–30g sugar
15g salt
5g white pepper
30ml Mei Kuei Lu (rose wine)
15g potato starch
Maltose glaze:
225g maltose
40ml sugared osmanthus
40ml water
Marinate for 4–5 hours. Add potato starch just before roasting. My restaurant oven reaches 350°C; most home ovens go 220–250°C, so roast a bit longer, about 15–25 minutes, until the surface shows light char. Then flip and roast the other side. Finally brush maltose glaze and roast ~5 minutes to finish.
If you have any dishes you'd like to see, please leave a comment! Thank you everyone!
桂花蜜汁叉燒食譜：
1.2kg - 五花腩
75g - 南乳
75g - 海鮮醬
37g - 柱侯醬
37g - 沙嗲醬
5g - 五香粉
5g - 沙薑粉
10g - 花生醬
10g - 芝麻醬
5g - 鹹檸檬
1隻 - 雞蛋
20g - 蒜蓉
20g - 乾蔥蓉
3-4片 - 紅菜頭
20-30g - 糖
15g - 鹽
5g - 白胡椒粉
30ml - 玫瑰露酒
15g - 生粉
麥芽糖做法:
225g - 麥芽糖
40ml - 糖桂花
40ml - 水
For food documentaries, you can check out @hkjerry channel, where you can also see dishes I make at the restaurant!
To learn more about Joyful Peace Restaurant's traditional recipes, click the links below:
香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！
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幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...
「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！
📍 地址：喜聚坊，大角咀利得街 10-12 號地舖
📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong
🚶🏻♂️ 6-min walk from Exit C1, Olympic MTR Station
📞 TEL: +852 5199 3895
20 Comments
試一下你就知! 寶哥秘製《桂花蜜汁叉燒》食譜公開 | Most Wanted Recipe from Chef Po "Char Siu"
酒滿飯寶 Chef Po
150,981 views
Welcome to 「酒滿飯寶 Chef Po」channel.
Sharing great food must include Char Siu! Today I’m sharing the highly requested Char Siu recipe from my kitchen. Adjust sweetness to your taste (more sugar if you like it sweeter; reduce if not). If you want more char, roast a little longer.
Char Siu with Osmanthus Honey Ingredients:
1.2kg pork belly
75g red fermented bean curd (nam yu)
75g hoisin sauce
37g Chu Hou paste
37g satay sauce
5g five-spice powder
5g sand ginger powder
10g peanut butter
10g sesame paste (tahini)
5g salted lemon
1 egg
20g minced garlic
20g minced shallots
3–4 slices beetroot
20–30g sugar
15g salt
5g white pepper
30ml Mei Kuei Lu (rose wine)
15g potato starch
Maltose glaze:
225g maltose
40ml sugared osmanthus
40ml water
Marinate for 4–5 hours. Add potato starch just before roasting. My restaurant oven reaches 350°C; most home ovens go 220–250°C, so roast a bit longer, about 15–25 minutes, until the surface shows light char. Then flip and roast the other side. Finally brush maltose glaze and roast ~5 minutes to finish.
If you have any dishes you'd like to see, please leave a comment! Thank you everyone!
桂花蜜汁叉燒食譜：
1.2kg - 五花腩
75g - 南乳
75g - 海鮮醬
37g - 柱侯醬
37g - 沙嗲醬
5g - 五香粉
5g - 沙薑粉
10g - 花生醬
10g - 芝麻醬
5g - 鹹檸檬
1隻 - 雞蛋
20g - 蒜蓉
20g - 乾蔥蓉
3-4片 - 紅菜頭
20-30g - 糖
15g - 鹽
5g - 白胡椒粉
30ml - 玫瑰露酒
15g - 生粉
麥芽糖做法:
225g - 麥芽糖
40ml - 糖桂花
40ml - 水
For food documentaries, you can check out @hkjerry channel, where you can also see dishes I make at the restaurant!
To learn more about Joyful Peace Restaurant's traditional recipes, click the links below:
香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！
我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...
幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...
「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！
📍 地址：喜聚坊，大角咀利得街 10-12 號地舖
📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong
🚶🏻♂️ 6-min walk from Exit C1, Olympic MTR Station
📞 TEL: +852 5199 3895