Hong Kong Pork Chop Sandwich

Ingredients

2 bone in pork chops

Vegetable oil, for deep frying

2 crusty white rolls

Japanese mayonnaise, to serve

The Marinade

1/4 teaspoon salt

1/2 teaspoon sugar

Pinch white pepper

Pinch Chinese five spice

1 clove garlic, finely chopped

1 tablespoon Shaoxing rice wine

1 tablespoon light soy sauce

2 tablespoons cornflour

PREPARATION

Method

1. Lightly score the pork chops, then bash gently with the back of a cleaver or heavy knife to tenderise and open up the fibres.

2. In a bowl, combine salt, sugar, white pepper, five spice, garlic, Shaoxing rice wine and light soy sauce. Massage thoroughly into the pork chops.

3. Add cornflour and mix until the marinade forms a creamy coating around the meat. Leave to marinate for at least 10 minutes, or overnight for deeper flavour.

COOKING

4. Heat vegetable oil to 180°C. Test with wooden chopsticks. If bubbles form steadily around them, the oil is ready.

5. Carefully lay the pork chops into the hot oil. Fry on slightly higher heat at first to seal in moisture and create an initial crust.

6. Reduce to medium heat and continue cooking until golden brown and cooked through.

7. Turn the heat up briefly at the end to achieve a final crisp exterior.

8. Remove and drain on kitchen paper. Rest for 1 to 2 minutes.

9. Split the crusty rolls and spread generously with Japanese mayonnaise.

10. Place the hot pork chop inside the roll and serve immediately.

School of Wok Tips

 Tenderising the pork is essential for a juicy sandwich.

 Start frying on higher heat, then lower to cook through evenly.

 Finish on higher heat again for extra crispness.

 This is meant to be indulgent, so use proper crusty bread.

FAQs

Can I use boneless pork chops?

Yes, but bone in gives better flavour and helps retain moisture.

How do I know the oil is hot enough?

Wooden chopsticks should produce steady bubbles when dipped in the oil.

Can I air fry the pork instead?

You can, but traditional deep frying gives the authentic texture and crispness.