Gold Coin Meat
Pork leg meat is sandwiched inside a round disc of fatty pork, marinated, skewered, and deep-fried. A Fujian dish that may be served hot or cold.
Ingredients
pork leg meat
700 g
pork fat (cut into 12 round pieces the size of silver coins)
165 g
Shaoxing wine
45 g
sugar
85 g
soy sauce
40 g
five-spice powder
a pinch
dry arrowroot starch (for coating)
a pinch
Instructions
1
Step 1
Slice the pork leg meat into 24 thin slices, leaving one edge of every 2 slices uncut so the 2 slices stay connected.
2
Step 2
Cut the pork fat into 12 round pieces the size of silver coins. Place them into a marinade made of soy sauce, sugar, five-spice powder, and Shaoxing wine, toss to coat, then let marinate for about 20 minutes.
3
Step 3
Tuck the marinated pork fat pieces one by one into the uncut fold of the pork leg meat slices, thread the stuffed meat onto silver skewers, then dust the surface with dry arrowroot starch.
4
Step 4
Heat lard in a wok, deep-fry the skewered meat until cooked through, then slide each piece off the skewer and arrange neatly on a plate. Serve immediately.
