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醃製這個叉燒的時候本來是想要做叉燒包的，可開口笑叉燒包需要三天時間做包子皮，我一直沒時間做那個老麵。而叉燒已經都醃了四天了，先把叉燒烤了再說吧！
之前在網上看見過有人特有創意的用回形針把叉燒肉掛起來烤，就有了掛爐的效果，我也來試試，很是不錯哦！
Char Siu or BBQ pork is probably the most loved Chinese dish all over the world. The secret to a successful and mouth smacking Char Siu is the marinade and the length of marination time !
You could create similar rotisserie effect at home by using, guess what? Paper Clips!
Ingredients：
1 - 1.5 lb of pork collar butt Or loin slice into strips about 1"-1.5“ wide, 1" thick, and 6" long
2-3 tbsps Lee Kum Kee Char Siu Sauce ( Or Hoisin Sauce)
1 tbsp Cooking Wine
1 tsp Garlic Powder
2 tsp Sugar
1/2 tsp Ang Chow/Red Yeast Rice Vinesse
Salt to taste Optional
1. 首先把肉切成2cms左右的長條，最好要順著紋路切長條狀，這樣成品切出來才會是逆紋路的。我有稍微用叉子把肉塊戳戳，比較容易入味。
2. 加入所有材料，醃至少5-6個小時（我醃了一晚上）間中翻翻。
3. 用幾個大的回形針把肉串起，掛到烤箱最高的架子上，底部放一盆水接住滴下來的油脂，預防烤箱起煙。
4.烤箱預熱350F （175C）把叉燒肉如烤箱烤20分鍾後把叉燒拿出來刷上醃製的醬汁。烤箱轉上火/ Broil (Hi）烤8-10分鍾，間中可以拿出來再刷一次醬汁。
1. Use a fork to poke all over, marinate the pork with all the ingredients listed above for at least 5-6 hours, I marinated mine overnight, turn the pork once or twice in between.
2. Preheat the oven to 350 F (175 C). Search around the house for the largest paper clips you could find, try twisting the pin to form like a hanger, use it to hang the pork pieces on the oven rack to bake.
3. Make sure you have a big pan underneath with some water to hold drips/grease from the pork while baking to prevent smoking/burning.
