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腌制这个叉烧的时候本来是想要做叉烧包的，可开口笑叉烧包需要三天时间做包子皮，我一直没时间做那个老面。而叉烧已经都腌了四天了，先把叉烧烤了再说吧！
之前在网上看见过有人特有创意的用回形针把叉烧肉挂起来烤，就有了挂炉的效果，我也来试试，很是不错哦！
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左右的长条，最好要顺着纹路切长条状，这样成品切出来才会是逆纹路的。我有稍微用叉子把肉块戳戳，比较容易入味。
2. 加入所有材料，腌至少5-6个小时（我腌了一晚上）间中翻翻。
3. 用几个大的回形针把肉串起，挂到烤箱最高的架子上，底部放一盆水接住滴下来的油脂，预防烤箱起烟。
4.烤箱预热350F （175C）把叉烧肉如烤箱烤20分钟后把叉烧拿出来刷上腌制的酱汁。烤箱转上火/ Broil (Hi）烤8-10分钟，间中可以拿出来再刷一次酱汁。
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.
