Thickly Sliced 「Spanish Iberico Collar Charsiu 豆豉西班牙黑豚叉燒」, with Burnt Marinade infusion to kick start the Maillard, Aged Black Soybeans, Manuka Honey & Zesty Marmalade. I used a variety of Chinese/Japanese wines before but this time I used Cabernet Sauvignon 🍷, only because I wanted more reduction sauce mixed with the Iberico Lard & Jus with rice 🍚.
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Not very Vegetarian this night.. Reason is that last time I made Charsiu the muscle grain & cut wasn't actually to my alignment or liking, as it's actually hard to find that right cut for non commercial usage, even directly from the Butcher, this time by luck I saw the ideally butchered piece from the market so thought will make up for last round 😯🙈
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#Charsiu #叉燒 #蜜汁叉燒 #Spanish #IbericoPork #西班牙黑豚 #チャーシュー #HKECook #Recipes #Homecooking #Coronavirus #HKIG #HongKong #HK #香港 #粵菜 #廣東菜 #豚肉 #ManukaHoney #蜜糖 #NewZealand #BBQ #Barbeque #MaillardReaction
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y同 Collar 之後簡直日日都係晴人節 喺呢段時間我哋就準備咗一份少少嘅驚喜禮物啦, 就係一幅由晴蛙s所聚合成 ... ... <看更多>