Anthony Bourdain's Macau-Style Pork Chop Sandwich from 'Appetites'

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber, while white bread is often cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Pound pork cutlets to a quarter inch thickness, wrapping the meat in plastic if using a rolling pin.

In a small mixing bowl, whisk together soy sauce, rice wine vinegar, sesame oil, garlic, five spice powder, and sugar.

Place the pork in a zip-sealed plastic bag and pour the marinade mixture over it, turning to ensure the pork is evenly coated.

Seal the bag and refrigerate for at least one 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 in another bowl, seasoning with salt and pepper.

Heat peanut oil in a large heavy-bottom frying pan over medium-high heat.

While the oil heats, coat the chops in flour, then dip in the egg, and then coat with bread crumbs.

Press the oil with a pinch of bread crumbs; if they sizzle, the oil is ready.

Carefully slide the chops into the hot oil and cook for about 5 minutes per side or until golden brown.

Remove the cooked chops from the oil and let drain on a lined pan, seasoning lightly with salt.

Toast the bread until golden brown and assemble the sandwiches, serving with chili paste alongside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens