叉燒肉港式、夏威夷式作法比一比 Char-Siu Hong Kong Style V.S. Hawaiian Style

叉燒肉起源香港、廣州地區。因為早期很多華人移民來自香港、廣州，所以在世界各地都可以看的到中式餐館和地方小吃。叉燒肉應該是最受歡迎的品項其中一個吧！

Char-Siu is originally from Hong Kong and Canton area. There are so many immigrants from HK and Canton China all over the world. Therefore, we can see many Chinese Restaurants and street food in the Cantonese Style. Char-Siu is for sure one of the most popular dish!

因為以前我在夏威夷念大學（喔～超想念夏威夷的），所以那裡像是我第二個家～因為早期有很多華人到夏威夷的香蕉園、甘蔗園工作，也帶來了家鄉的味道，畢竟那邊也有很多其他國家移民，像是日本人、韓國人、菲律賓人、葡萄牙人、其他島國人….等，所以漸漸那邊的食物變成民族的大熔爐，包含了許多國家的元素！

I spent my college life in Hawaii (oh~ How I miss it!). It is like second home to me! Because there were lots of Chinese immigrants there working at the plantations, they also brought the traditional dish from home. Besides the Chinese, there were also people from Japan, Korea, Filippins, Portugal, and other islands..etc. Therefore, the food is a total melting pot to represents all the cultures.

叉燒肉常常可以在炒飯，炒麵，還有叉燒包裡看到，我發現夏威夷的叉燒比較甜，顏色也比較紅。

Char-Siu is often found in the fried rice, fried noodles, and Char-Siu Bao (managua). I found that the Char-Siu is sweeter and more red in Hawaii.

所以，我就做了兩種叉燒肉來比較看看！So, I decided to make both kinds and compare!

我用了夏威夷產的中式叉燒烤肉調料粉醃了一半的豬肉（我用了豬肩頰肉）I am using this Hawaiian styled Chinese BBQ Char-Siu mix to marinate half of the meat ( I used Pork Shoulder meat)

然後，我用了有名的李錦記叉燒醬醃了另一半的豬肩頰肉。Then, I used the Lee Kum Kee Char-Siu sauce to marinate the other half of the meat.

根據醬料上的比例，我用了三磅的豬肉腌了兩包的夏威夷中式叉燒烤肉調料粉，記得要把豬肉切成大塊的長條狀，這樣之後烤了上色切片才好看. 用保鮮袋把調好的調料粉和切好的豬肉條裝好，放在冰箱入味一個晚上

According to the Hawaiian styled Chinese BBQ Char-Siu mix, I have cut 3 Lbs of the pork into long big chunk shape (it will be better to get the sauce and easy to cut into desired sliced size). I used 2 packs of the mix to marinate the cut pork and sealed in a ziplock bag in the fridge over night.

一樣！根據李錦記叉燒醬的比例，我把剩下一半的肉跟醬料混合好醃製放在保鮮袋內冰在冰箱一個晚上入味

Again, I did the same thing with the rest of the meat. I used the Lee Kum Kee Char-Siu sauce to marinate the other half of the meat in the ziplock bag in the fridge overnight.

醃製了一個晚上拿出來放在鋪好烘焙紙的烤盤上，在烤箱上華氏 350 度 (攝氏177度）烤20 分鐘，翻面再烤 20 分鐘，然後塗上蜂蜜在烤上4~5分鐘

After one night of marinating in the fridge, take the meat out on a baking pan with parchment paper and bake at 350 F (177 C) for 20 minutes. Turn to other side and bake for another 20 minutes. At the end, brush up some honey and bake for another 4-5 minutes.