Ingredients
1 1/4 lb lean boneless pork *
6 oz pork fat
2 pieces scallion (6 long)
3 slices ginger
1/4 tsp 5 spice powder
2 tbsp sugar
3 tbsp soysauce
1 tbsp wine (kao-liang)
1/2 tbsp sesame oil
1/4 tsp black pepper
Directions
*(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)
Servings: 4 servings
Chin Ch'ien Jou (Roast Coin Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, in truth as far back into recorded history as early Egypt, and maybe further still. Having said that, generally, these early records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the early Romans used many different herbs and spices, including a few that will be familiar to modern chefs like basil, rue and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new foods and spices created an outbreak in recipe books, many of which still exist in private cookery archives. During the succeeding few hundred years, the families of Europe tried to serve the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Chin Ch'ien Jou (Roast Coin Pork) recipe.
