Money Pork
A traditional Fujian (Min) dish: slices of pork leg meat layered with pork fat, then fried into coin-shaped pieces. Rich but not greasy.
Ingredients
Pork leg (sliced into 24 thin slices, leave one edge uncut every 2 slices so the two slices stay connected)
700 g
Pork fat (cut into 12 round pieces the size of old silver dollars)
165 g
Chinese yellow wine (for marinating brine)
45 g
White sugar (for marinating brine)
85 g
Soy sauce (for marinating brine)
40 g
Five-spice powder (for marinating brine)
a pinch
Water chestnut flour (brushed on the assembled meat skewers)
a pinch
Lard (for frying pork slices)
to taste
Instructions
1
Slice pork leg
Slice the pork leg into 24 thin slices, leave one edge uncut every 2 slices so the two slices remain connected.
2
Marinate
Cut the pork fat into 12 round pieces the size of old silver dollars, roll them in brine made from soy sauce, sugar, five-spice powder and wine, then let marinate for about 20 minutes.
3
Assemble and skewer
Insert each piece of pork fat into the uncut edge of the pork leg slices, thread the assembled meat onto silver skewers, then brush with dry water chestnut flour.
4
Fry and plate
Heat lard in a pan, fry the skewered meat until cooked, remove the slices from the skewers one by one, arrange neatly on a plate. This dish can be served as a hot stir-fry or cold platter.
