Golden Coin Meat
A signature dish from Guizhou banquet cuisine, featuring alternating layers of fatty and lean meat stacked to resemble stacked coins, symbolizing prosperity.
Ingredients
Pure pork fat
450g
Lean pork (sinews removed)
450g
Chopped scallions
10g
Sugar
15g
Soy sauce
20g
Sichuan pepper powder
10g
Minced ginger
10g
Sesame oil
5g
Instructions
1
Step 1
Cook the pork fat until about 80% done, cut it into large strips, shape them into cylinders about 3.3 cm in diameter, and slice into rounds about 0.2 cm thick.
2
Step 2
Remove the sinews from the lean pork and cut it into rounds the same size as the pork fat. Marinate with Sichuan pepper powder, soy sauce, scallions, sugar, and minced ginger for 10 minutes.
3
Step 3
Stack the pork fat and lean pork alternately and thread them onto bamboo skewers, with a round piece of pork skin at each end. Deep-fry in oil heated to 70–80% of smoking point, turning constantly until the centers are just cooked through. Remove the pork skin and skewers, arrange on a plate, sprinkle with Sichuan pepper powder and sesame oil, and serve.
