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Chin Ch'ien Jou (Roast Coin Pork)

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 Soy sauce
1 tb Wine (Kao-Liang)
1/2 tb Sesame oil
1/4 ts Black pepper

*(butt or loin)

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.

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