Anthony Bourdain's Macau-Style Pork Chop Sandwich

Step 1

Make the marinade by adding the following ingredients in a large bowl: rough chopped garlic, soy sauce, Chinese cooking wine, sesame oil, black vinegar, Chinese five spice, sugar. Whisk together until well combined and set aside.

Step 2

Cover your pork cutlets with plastic wrap and pound to ¼” thickness. Use a mallet for this. If you don’t have one, use a rolling pin or pan.

Step 3

Add your cutlets to the marinade bowl and make sure they are all covered in the marinade. Cover bowl with plastic wrap. You could also use a Ziplock bag for this. Marinate for 1 to 12 hours. I marinated mine for 4 ½ hours.

Step 4

When the pork is ready, wipe the garlic chunks from the cutlets before breading and frying. This is important. Fried garlic will burn and ruin the flavor.

Step 5

Set up three shallow bowls for your breading station with the beaten eggs in one, flour-salt-pepper in another, and panko breadcrumbs in the third.

Step 6

Heat your peanut oil on medium-high while you bread the cutlets. Test the oil with a pinch of breadcrumbs or a flick of egg – if it sizzles it’s ready.

Step 7

Bread all the cutlets: First coat with flour on both sides, then dip in egg to cover completely, then panko breadcrumbs on both sides. Do this for all the cutlets.

Step 8

When the oil is ready, carefully place the cutlets in the pan and cook about 4-5 minutes on each side – until golden brown.

Step 9

Transfer cooked cutlets to a paper towel-lined sheet pan.

Step 10

Toast your bread and assemble your sandwiches. Spread your favorite spicy chili paste/sauce on top of the cutlet.