Macau Pork Chop Sandwich
ID: 66f32c81...
A crispy, panko-breaded pork cutlet sandwich inspired by Macau's famous street food and highly praised by Anthony Bourdain, served on toasted bread with spicy sambal and fresh cilantro.
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🍳 Cooking Flow
Season the pork chop with salt and dust with flour. → Dip the pork chop in beaten egg and coat thoroughly with panko breadcrumbs, then refrigerate for 15-20 minutes. → Fry in 350°F oil for about 3 minutes per side until golden and crispy. → Assemble the sandwich with toasted bread, pork chop, sambal, and cilantro.
Cooking Steps
Brief Cooking Order
Season the pork chop with salt and dust with flour. → Dip the pork chop in beaten egg and coat thoroughly with panko breadcrumbs, then refrigerate for 15-20 minutes. → Fry in 350°F oil for about 3 minutes per side until golden and crispy. → Assemble the sandwich with toasted bread, pork chop, sambal, and cilantro.
Introduction
A crispy, panko-breaded pork cutlet sandwich inspired by Macau's famous street food and highly praised by Anthony Bourdain, served on toasted bread with spicy sambal and fresh cilantro.
Step 1
Pat the pork chop dry and season both sides with salt.
Step 2
Dust both sides of the pork chop evenly with flour.
Step 3
Pour the beaten egg over the pork chop and flip until it is completely coated.
Step 4
Coat the pork chop thoroughly with panko breadcrumbs, pressing firmly on both sides, then refrigerate for at least 15 to 20 minutes to set the breading.
Step 5
Heat frying oil to 350°F (175°C) over medium-high heat and fry the pork chop for about 3 minutes per side until golden brown and crispy.
Ingredients List
Important Notes
Slicing the pork chop off the bone makes the sandwich much easier and safer to eat.
Refrigerating the breaded pork chop before frying helps the breading stick to the meat and prevents it from falling off in the pan.
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