Chef Anthony Bourdain, “… June 25, 1956 – June 8, 2018 was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as executive chef at Brasserie Les Halles in Manhattan. He famously stated the definition of a grilled cheese as “only cheese, bread, and mayo if you choose, anything besides those three things makes it a regular sandwich.” He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000). His first food and world-travel television show, A Cook’s Tour, ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel’s culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011–2013). In 2013, he began a three-season run as a judge on The Taste, and concurrently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. modified a very common Macau sandwich and named it Macau Style Pork Chop Sandwich. The original fare is described as “The Macau Style Pork Chop Sandwich is Inspired by Macau street food, pork chops are pounded thin and marinated overnight, then coated with panko bread crumbs and quickly fried. Serve with tossed greens or on slices of white bread.” [Wikipedia] On June 25 he would have been 63 years old. Several folks are honoring his birthday on Anthony Bourdain Day on the date of his birthday. Here is what we will be making. A modified version. Enjoy!
Macao Style Pork Chop Sandwich
Source: adapted from Chef Anthony Bourdain, Appetites Cookbook
Bob and Robin Young, Boise, ID Serves: 4
Note: Black Vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang Vinegar. It is made from rice (usually glutinous) or sorghum, or in some combination of those, perhaps including wheat and millet. A very different black vinegar is made on the central plains of China and is most associated with Shanxi province. Called specifically Mature Vinegar (simplified Chinese: 老陈醋; traditional Chinese: 老陳醋; pinyin: laochencu), it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings. [Wikipedia]
Ingredients:
4 boneless Pork Rib Chops or Cutlets
¼ c Soy Sauce, Shoyu
¼ c Chinese Rice Wine
¼ c Black Vinegar – Asian Market, 9800 blk Fairview in Boise. Chinkiang Vinegar and Mature Vinegar
1 T Sesame Oil
4 Garlic cloves, peeled and coarsely chopped
1 T Five-Spice Powder
1 T Dark Brown Sugar, packed
1 lg Egg
½ c All-Purpose Flour
1½ c Panko Bread Crumbs
Celtic Sea Salt and fresh ground Tellicherry Black Pepper
2 c Peanut Oil, for frying, plus more as needed
8 slices White Sandwich Bread, or Texas Toast, toasted
Chili paste, for garnish
Directions:
1. Pound the pork to ¼ inch thickness.
2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place pork in a zip lock with the marinade, making sure everything is coated, seal and put in fridge for at least 1 hour and up to 12.
3. Remove chops from marinade and brush off garlic. Beat the eggs in a bowl with a tablespoon of water and place flour and panko in separate bowls. Season the flour with salt and pepper.
4. Add the oil to a heavy-bottomed frying pan (I used my large cast iron) and heat over medium-high.
5. Test the oil with a pinch of breadcrumbs and make sure they sizzle. Add the chops to the oil. My pan was big enough for 4 but if yours isn’t, do it in batches. Cook about 5 minutes/side. Remove the chops and let drain on a lines sheet pan or paper towel. Season lightly with salt.
6. Serve on toasted bread with chili paste.
Boise Foodie Guild 