Anthony Bourdain’s Pork Chop Sandwich
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A delicious recreation of Anthony Bourdain's favorite pork chop sandwich inspired by the street food of Macao. This guide demonstrates two versions: a savory pan-fried bone-in version served with spicy sambal butter, and a crispy panko-breaded boneless version.
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🍳 Cooking Flow
Whisk together garlic, brown sugar, five-spice, sesame oil, soy sauce, black vinegar, and rice wine to make the marinade. → Trim, score, and pound the pork chops to 1/4-inch thickness, then marinate in the fridge for 8 to 10 hours. → For the pan-fried version: Pat bone-in chops dry and shallow-fry at 350°F for 3-4 minutes per side, then serve on toast with sambal butter and cilantro. → For the breaded version: Remove bones, coat in flour, egg, and panko, then fry until crispy and golden before serving on toast with sambal and cilantro.
Cooking Steps
Brief Cooking Order
Whisk together garlic, brown sugar, five-spice, sesame oil, soy sauce, black vinegar, and rice wine to make the marinade. → Trim, score, and pound the pork chops to 1/4-inch thickness, then marinate in the fridge for 8 to 10 hours. → For the pan-fried version: Pat bone-in chops dry and shallow-fry at 350°F for 3-4 minutes per side, then serve on toast with sambal butter and cilantro. → For the breaded version: Remove bones, coat in flour, egg, and panko, then fry until crispy and golden before serving on toast with sambal and cilantro.
Introduction
A delicious recreation of Anthony Bourdain's favorite pork chop sandwich inspired by the street food of Macao. This guide demonstrates two versions: a savory pan-fried bone-in version served with spicy sambal butter, and a crispy panko-breaded boneless version.
Step 1
Prepare the marinade by whisking together the sliced garlic, brown sugar, Chinese five-spice powder, sesame oil, soy sauce, Chinese black vinegar, and Chinese rice wine in a mixing bowl until combined.
Step 2
Trim any excess fat from the pork chops. Make 5 to 6 small cuts around the edge of each chop through the membrane holding the fat to prevent curling during cooking.
Step 3
Pound the pork chops with a meat mallet (or the bottom of a heavy pan) to flatten them to about 1/4-inch thickness.
Step 4
Place the pork chops into a zip-top bag inside a bowl. Pour in the marinade, seal the bag while pressing out the air, massage to coat the meat evenly, and refrigerate for 8 to 10 hours (ideal range is 1 to 12 hours).
Step 5
Make the optional sambal butter condiment by mixing softened room-temperature butter with sambal chili sauce in a small bowl until thoroughly blended.
Ingredients List
Important Notes
Pounding the pork chops is crucial to ensure they cook quickly and remain tender.
Making small incisions around the edges of the chops prevents the meat and fat membrane from curling up as they fry.
Wipe off any clinging garlic pieces before frying because garlic burns quickly in hot oil and turns bitter.
Placing the marinating bag in a bowl protects against leaks in the refrigerator.
Letting the breaded chops rest in the fridge before frying helps the panko breading stick much better during cooking.
Always slice the bone-in sandwich parallel to the bone to avoid damaging your knife.
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