A Guizhou (贵州) classic that was originally prepared by pouring hot oil on skewered pork, then glazing it with sesame oil, and finishing with a coat of Szechuan pepper powder. Its name comes from the coin-shape of its meat.


The dish’s auspicious significance made it popular in Singapore during the 1950s and also a staple appetiser at wedding banquets. By then, it was more common to glaze the skewered meat (and lard) in maltose then bake or roast it, a method similar to making char siew. Prior to cooking, the pork was marinated in Hoisin sauce and dredged in crushed almonds.


Since the 1970s, the Golden Coin has mostly been produced in factories that do without the skewers. Bak kwa is used instead of fresh pork jowl. However, we approach the dish in the ‘50s style, and serve it with steamed buns and dried fruits.

Honey-Baked Golden Coin with Almond Crust (串烧杏香金钱肉)

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