Her body of work, including memoirs, travel shows, and cookbooks, was as broad as her appetite.
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
“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
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
meat mallet or sturdy rolling pin
Tray or dish lined with newspaper
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.
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.