The Gold Coin Slider. Awesome, if I say so myself.
Anthony Kumnick of Greenvale Farm knows I love an offal challenge. Australia is so prime cut focussed that I have devoted myself to showing how secondary cuts of meat should not go to waste, but can be a delicious and economical part of our diet.
So Anthony gave me some pig snouts to play with. After a bit of head scratching I resurrected an old Chinese barbecue recipe called gold coin chicken, which actually uses pork offal.
The name is derived from old Chinese coins that characteristically had a square hole in the centre. Creating the coins, a skewer goes through alternate rounds of marinated lean pork meat, pigs liver and slices of fat.
In my case I used pork liver from my usual Viet/Shanghai butcher, Anthony’s snouts, pig cheeks and back fat. The cheeks and snouts were first pressure cooked in my master stock before marinating.
Pigs liver is rich and strong tasting, so I started by soaking them in salt water with mandarin peel, then slicing to add to the marinade. The marinade is Cha Sui style. I used Dad’s recipe, learned when he trained to be a Chinese Roast meat specialist.
The back fat was steamed then sliced and alternated with the other items on a long skewer. I grilled them first on medium heat then finished on high to crisp the edges, basting frequently with marinade.
When this was done cooking I basted it all with honey, though Dad’s recipe uses maltose instead. As always with meat, I then rested it off the skewer and tossed it in its juices before serving.
To complete the dish I steamed mantou buns and garlic shoots. Mantou are easy to make and freeze but are also available frozen in Asian Grocers. This ‘burger’ style is a new addition to the many available, I’m presuming David Chang may have created a demand for them commercially.
The meat was tender and tasty. The rendered pieces of pork fat giving an extra richness against the pâté textured liver and gelatinous snout that crisped around the edges. The garlic shoots acted as a relief and textural foil. In season, cucumber would also be an ideal accompaniment.
Essentially this bears a similarity to a Cha Sui Bao, but lifts it to the sophisticated level you might expect from a restaurant like Golden Fields or Momofuku Seiōbo. But it’s cheap and easy enough to cook for yourself.
Try it - you can cheat by using a jar of Lee Kum Kee Cha Sui marinade and a slug of gin in the mix instead of Chinese rose liquor. Use slices of any lean, secondary cut of pork and why not save the smoky fat from bacon to use in between? Offalicious!