Anthony Bourdain’s pork chop sandwich recipe: A crowd-pleaser from ‘Appetites’

(CNN) — Anthony Bourdain was a talented chef and storyteller. His globetrotting career has seen him share noodles with former President Barack Obama in Vietnam, taste pig brains and blood in Thailand and eat beaver in Quebec, which he said tasted like chicken.

Her body of work, including memoirs, travel shows, and cookbooks, was as broad as her appetite.

This is an opportunity to open up Bourdain’s “Appetites: A Cookbook” and dive into some of the beloved travel documentary filmmaker’s favorite dishes.
One of the most delicious things inland, according to Bourdain, is the Macau-style pork chop sandwich. This sandwich, loosely inspired by a pork chop bun, was served to him during a TV session in Macau, located an hour from Hong Kong by ferry.

The Macau-style pork chop sandwich, from Anthony Bourdain’s “Appetites: A Cookbook,” is a crowd pleaser with a kick of spiciness, thanks to a dollop of chili paste.

Appetites: A Cookbook

The Portuguese colonized Macau in the 16th century and returned it to China in 1999. Macau cuisine combines the best of Chinese and Portuguese ingredients along with influences from Brazil, Goa, and other former Portuguese colonies.
Bourdain wrote that cookbook photographer Bobby Fisher He had a hard time filming this sandwich because everyone in the room kept eating the models.

“Roadrunner: A Film About Anthony Bourdain” reveals how Anthony Bourdain went from being a chef in a New York restaurant to one of the most prominent and beloved figures in the world of food and beyond. Don’t miss the movie on CNN this spring.

Macau-style pork chop sandwich

makes 4 servings

Ingredients

4 boneless pork rib chops or chops (about 6 ounces each)

¼ cup soy sauce

¼ cup Chinese rice wine

¼ cup black vinegar

1 tablespoon sesame oil

4 cloves garlic, 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 of white bread

Chili paste, to decorate

special equipment

meat mallet or sturdy rolling pin

Tray or dish lined with newspaper

Instructions

one. Pound pork until ¼-inch thick, using meat mallet. If you use a rolling pin, be sure to wrap the meat in plastic before pounding (and consider buying a meat mallet).

two. In a small bowl, whisk together soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder, and sugar. Place the pork in a resealable plastic bag or non-reactive container and pour in the marinade mixture, turning the chops to ensure they are evenly coated with liquid. Seal bag and refrigerate for at least 1 hour and up to 12 hours.

3. Remove chops from marinade and brush on garlic. Beat the egg in a shallow bowl. In a second shallow bowl, place the flour and in a third shallow bowl, place the breadcrumbs. 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 it adheres evenly to the meat.

A couple of years before his death, Anthony Bourdain told the executive producers that he wanted to leave “Parts Unknown.” The film “Roadrunner: A Film About Anthony Bourdain” explores his complicated legacy. Don’t miss the movie on CNN this spring.

Four. In a large heavy-bottomed skillet, add the peanut oil and heat over medium-high heat. While the oil is heating, roll the chops in the flour, shaking off any excess, then in the egg, then in the breadcrumbs.

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

6. Toast the bread until golden. Assemble sandwiches and serve with chili paste on the side.

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