TUMMY LAZY PACK

好吃的蜜汁叉燒，應是焦香嫩滑、肉質腍滑，入口即溶，香濃甜咸控制得剛剛好，背後的製作過程，也絕不簡單，十分考驗耐性和功夫。今次推出嘅懶人包，幫大家完成了所有繁複工序，只需簡單加熱就可以享用。

五花肉會給你極其豐腴多汁的叉燒。這非常適合送飯，而它的脂肪質地亦與包子非常搭配。我們的叉燒經過精心烹調，確保熟透，令人垂涎欲滴。只需幾個步驟就做到，只用平底鑊炮製，不用醃肉，絕對是快靚正！

輕鬆加熱叉燒的步驟：
• 先解凍及預熱焗爐至 220 度。
• 開袋分開肉及醬汁。
• 將肉放入已預熱 220 度的焗爐，焗 5 分鐘。
• 等待過程中，將醬汁倒入平底鍋慢火煮熱。
• 叉燒焗夠 5 分鐘之後，直接放落平底鍋煮緊的醬汁中，並不時反轉燒，讓其慢慢吸取醬汁。
• 當叉燒四面均完全吸取醬汁之後，便可上碟食用。
• 最後用火槍燒一燒個表面，會再香口D。

delicious honey-glazed char siu should be crispy on the outside, tender and moist on the inside, with a melt-in-your-mouth texture. the flavor should strike a perfect balance of savory and sweet, creating a rich and satisfying taste. the process behind creating this dish is far from simple, requiring great patience and skill.

pork belly will give you ultra fatty and juicy pieces of char siu. this is great for eating with rice or buns because it’s fatty texture. our char siu is expertly cooked to perfection, ensuring it is well done and bursting with irresistible flavors. you can achieve it with just a few steps, using only a frying pan, no need for marinating, and it will be deliciously quick!

easy steps to heat up the char siu:
• thaw and preheat the oven to 220°c.
• open the bag and separate the meat from the sauce.
• place the meat in the preheated oven at 220°c and bake for 5 minutes.
• while waiting, heat up the sauce in a saucepan over low heat.
• after the char siu has baked for 5 minutes, transfer it directly into the simmering sauce in the saucepan, and occasionally flip it to allow it to slowly absorb the sauce.
• once the char siu has fully absorbed the sauce on all sides, it can be plated and served.
• finally, use a torch to lightly char the surface for an extra aroma.

 

 

 

 

* 圖片只供參考
* photo for reference only

** 數量有限售完即止
** supply while stocks last