Macau Style Pork Chop Sandwich
Macau Style Pork Chop Sandwich
Ingredients
Cooking time: 10 min.
Preparation time: 30 min.
Total Time: 40 min.
Servings: 4
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4 boneless pork rib chops
¼ cup soy sauce
¼ cup Chinese rice wine
¼ cup black vinegar
1 Tbs. sesame oil
4 garlic cloves, coarsely chopped
1 Tbs. dark brown sugar, packed
1 large egg
½ cup all-purpose flour
1½ cups panko bread crumbs
1 cups peanut oil, for frying, plus more as needed
8 slices white sandwich bread
Chili paste, for garnish
Five-spice powder
2 tsp Sichuan peppercorns
3-4 whole star anise
1/2 tsp ground cloves
2 tsp ground Chinese cinnamon
2 tsp tablespoon ground fennel seeds (Toasted)
Preparation
Pound the pork to ¼ inch thickness.
In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place pork in a zip lock with the marinade, making sure everything is coated, seal and put in fridge for at least 1 hour and up to 12.
Remove chops from marinade and brush off garlic. Beat the eggs in a bowl with a tablespoon of water and place flour and Panko in separate bowls. Season the flour with salt and pepper.
Add the oil to a heavy-bottomed frying pan (I used my large cast iron) and heat over medium-high.
Test the oil with a pinch of breadcrumbs and make sure they sizzle.
One at a time, dip chops in flour—coating thoroughly, but shaking off excess—then into the egg, then into the Panko, pressing lightly to help it stick.
Add the chops to the oil, cooking in batches if necessary. Cook about 5 minutes/side. Remove the chops and let drain on a lines sheet pan or paper towel. Season lightly with salt.