Hong Kong Crispy Pork Roll

4 pork shoulder steaks (about 600g total)
4 tablespoons vegetable oil (for shallow frying)
4 soft bread rolls or burger buns
80g Parmesan, finely grated

The Marinade
1 tablespoon Oriental curry powder
2 tablespoons light soy sauce
2 tablespoons sake (or dry rice wine)
1 teaspoon caster sugar
1 teaspoon sesame oil
1 tablespoon cornflour (cornstarch)

PREPARATION

1. Using the back of a cleaver or a meat mallet, firmly bash each pork shoulder steak until slightly flattened and tenderised. Place the pork into a bowl and mix with the Oriental curry powder, light soy sauce, sake, sugar and sesame oil, massaging the marinade into the meat until fully absorbed. Sprinkle over the cornflour and mix again until each piece is lightly coated.

COOKING

1. Heat a non-stick frying pan over a medium heat.
2. Sprinkle a generous layer of grated Parmesan into four circles roughly the size of your bread rolls.
3. Toast until the cheese melts and turns golden, then carefully lift out and place onto the cut sides of the rolls.
4. Heat the vegetable oil in the same pan over a medium-high heat.
5. Lay the marinated pork steaks into the oil in a single layer.
6. Shallow-fry for 3–5 minutes on each side, until golden brown, crisp around the edges and just cooked through.
7. Transfer the pork to a plate and rest for 2–3 minutes.
8. Place one pork steak into each prepared roll.
9. Top with the remaining half of the bun.
10. Serve immediately while the pork is hot and crispy.
11. Enjoy on its own or with fries, pickles or a simple salad.

School of Wok Tips

• Tenderising the pork helps it absorb the marinade while also creating a thinner steak that cooks quickly and fits neatly into the roll.
• Pork shoulder is ideal because its marbling keeps the meat juicy while developing crispy edges during frying.
• Massage the marinade thoroughly into the pork—the liquid should be almost completely absorbed before cooking.
• Rest the pork for a few minutes before assembling the sandwich to keep it juicy.

FAQs

Can I use pork loin instead of shoulder?
Yes, but pork shoulder stays juicier thanks to its natural marbling and develops a better crispy edge when shallow-fried.

What is Oriental curry powder?
It's a mild Asian-style curry powder commonly used in Hong Kong cafés and Chinese cooking. It contains a blend of warming spices that pair particularly well with pork.

Why add cornflour to the marinade?
The cornflour forms a light coating around the pork, helping create crisp, caramelised edges while keeping the meat tender and juicy inside.