Gold Coin Pork

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(Recipe ID: 502)

Serves 4

Preparation time: 2 1/2 hours; Cook time: 15 minutes

Source: Vito De Carolis

Deep fried and different.

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

16 Small, dried black mushrooms
1 pound Lean pork
8 Bacon strips
2 Slices of fresh ginger root
2 Scallion stalks
4 teaspoons Soy sauce
2 tablespoons Sherry wine
2 Star Anise cloves
2 cups Extra Virgin Olive Oil *
Avanti Savoia Cooking/All Purpose Olive Oil suggested
3 tespoons Sugar
1/2 teaspoon Sesame oil

Soak dried mushrooms.
Slice pork in 1/16-inch slices, then in 1½-inch squares.
Cut bacon strips in similar squares.
Place both in a bowl, along with mushrooms.
Mince ginger and scallion, then combine with soy sauce, Sherry wine and stars anise.
Add to pork, bacon and mushrooms and toss gently.
Let stand 2 hours, turning occasionally.
Drain, transferring marinate to a saucepan.
Arrange mushrooms, pork and bacon squares alternately on skewers. Meanwhile, heat Extra Virgin Olive Oil to about 375 degrees in a wok pan.
Gently lower in (a few at a time skewers) and deep-fry ingredients until golden, turning skewers for even cooking. (Handle skewers with tongs to protect hands).
Drain on paper towel.
Let cool slightly, then remove skewers.
Meanwhile, add sugar and sesame oil to marinate in saucepan.
Heat slowly but do not boil.
Briefly dip pork, bacon, and mushrooms in marinade and serve

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