Ingredients
700 g lean pork leg meat, 165 g pork fatback.
Seasonings
40 g (about 3 tablespoons) soy sauce, 45 g (about 3 tablespoons) Shaoxing wine, 85 g (about 1/3 cup plus 1 tablespoon) sugar, and five-spice powder and water chestnut flour to taste.
Instructions
1. Cut the pork fat into two round pieces about the size of silver dollars, roll them together in a marinade made of soy sauce, sugar, five-spice powder, and wine, then let them marinate for about 20 minutes. Meanwhile, slice the pork leg into 24 thin slices, leaving one side of each pair of slices attached so they remain connected, and set aside.
2. Insert the pork fat pieces one by one into the sliced leg meat, then thread the assembled meat onto silver skewers and coat with dry water chestnut flour.
3. Heat a pot of lard until hot, deep-fry the skewered meat slices until cooked through, then remove them one by one from the silver skewers and arrange neatly on a serving plate.