Anthony Bourdain’s Macau Pork Chop Sandwiches

Ingredientes

4-6 ounce boneless pork rib chops or cutlets

¼ cup soy sauce

¼ cup Chinese rice wine

¼ cup black vinegar

1 tablespoon sesame oil

4 garlic cloves, peeled and coarsely chopped

1 tablespoon five-spice powder

1 tablespoon dark brown sugar, packed

1 large egg

½ cup all-purpose flour

1½ cups panko breadcrumbs

Salt and freshly ground black pepper to taste

2 cups peanut oil, for frying, plus more as needed

8 slices white sandwich bread

Chili paste, for garnish

Instrucciones

Insert the pork chop into a large ziplock bag and pound to ¼-inch thickness, using a meat mallet.

In a small bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder, and sugar. Place the pounded pork into the plastic bag or nonreactive container and pour the marinade mixture over, turning the chops to ensure that they’re evenly coated with liquid. Seal the bag and refrigerate for at least 1 hour and up to 12 hours.

Remove the chops from the marinade and brush off the garlic. Beat the egg in a shallow bowl and place the flour and breadcrumbs in separate shallow bowls. Season the flour with salt and pepper. You may need to add a tablespoon of water to the beaten egg, to loosen its texture so that it adheres evenly to the meat.

To a large, heavy-bottom frying pan, add the peanut oil and heat over medium-high.

While the oil heats, dredge the chops in the flour, batting off any extra, then in the egg, then in the breadcrumbs.

Test the oil with a pinch of breadcrumbs. If they immediately sizzle, carefully slide the chops into the hot oil, working in batches if necessary to avoid overcrowding the pan and bringing down the temperature of the oil. Cook for about 5 minutes per side, or until golden brown. Remove the cooked chops from the oil and let drain on the lined sheet pan. Season lightly with salt.

Toast the bread until golden brown.

Assemble the sandwiches and serve with the chili paste alongside.