Roast Coin Pork

Name: Roast Coin Pork (Chin ch’ien jou)
Cuisine: Chinese
Ingredients: 2 pieces scallion (6” long); 3 slices ginger; 1-¼ pound lean boneless pork (butt or loin); 6 oz. pork fat; 1-¼ pound lean boneless pork (butt or loin); 1-¼ pound lean boneless pork (butt or loin); 2 tablespoons sugar; ¼ teaspoon five spice powder; 1 tablespoon wine (Kao-Liang); 3 tablespoons soy sauce; ½ tablespoon sesame oil; 1 tablespoon wine (Kao-Liang); ¼ teaspoon black pepper

Chin ch’ien jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pound lean boneless pork (butt or loin)
6 oz. pork fat

Asia
Taiwan
Main course

Method

Trim the meat into a round pie — 1-½ inch diameter. Cut the first slice almost through. Cut the second 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.
Place pork and fa