Coin Meat
A Fujian dish made by layering pork fat between slices of pork leg meat, threading them onto silver skewers, and marinating.
Ingredients
Pork leg meat (sliced into 24 thin slices, with every 2 slices connected on one side)
700 g
Pork fat (cut into 12 round pieces the size of silver coins)
165 g
Shaoxing wine
45 g
White sugar
85 g
Soy sauce
40 g
Five-spice powder
a pinch
Arrowroot powder
a pinch
Instructions
1
Slice the meat
Slice the pork leg meat into 24 thin slices, keeping every 2 slices connected on one side so they remain attached.
2
Marinate the filling
Cut the pork fat into 12 round pieces the size of silver coins, place them into the marinade made with soy sauce, sugar, five-spice powder, and wine, and let marinate for about 20 minutes.
3
Assemble and skewer
Insert each piece of marinated pork fat between the connected slices of leg meat, and thread the assembled pieces onto silver skewers.
