| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
China, Ham/pork |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Lean boneless pork * |
| 6 |
oz |
Pork fat |
| 2 |
|
Pieces scallion (6" long) |
| 3 |
|
Slices ginger |
| 1/4 |
ts |
5 spice powder |
| 2 |
tb |
Sugar |
| 3 |
tb |
Soysauce |
| 1 |
tb |
Wine (Kao-Liang) |
| 1/2 |
tb |
Sesame oil |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
*(butt or loin)
Procedure:
1. Trim the meat into a round piede-1 1/2 inch diameter. Cut the first
slice almost through. Cut the secon slice completely through. Continue
until you have 20 double pieces. (The shape should be like a hamburger bun,
that is one piece should not be cut completely through). Cut the pork fat
into 20 round pieces a little smaller than the lean pork.
2. Place pork and fat into a bowl. Add the crushed scallion and ginger,
five spice powder, sugar, soysauce, wine, sesame oil, and pepper. Stir
until the ingredients are well mixed. Soak about one hour.
3. Put one slice of fat into each double slice of the lean pork. Put the
pieces on a skewer. Don't put them too close together. Put the skewer on a
baking sheet and place in the oven. Roast the coin shape pork for 30
minutes at 350 degrees F. (after cooking for 15 minutes remove and rub some
of the marinade sauce on the pork and then return to the oven). Remove the
pork from oven and remove from the skewer. Rub some oil on top.
Arrange on a platter in overlapping layers.
NOTE: 1. Serve with Steamed Flower Shaped Rolls, which are in Pei-Mei's
Cook Book Volume I page 233. 2.
The skewer should be as long as a chopstick.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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