His body of work — including memoirs, travel shows and cookbooks — was as expansive as his appetite.
The Macau-style pork chop sandwich, from Anthony Bourdain’s “Appetites: A Cookbook,” is a crowd pleaser with a spicy kick, thanks to a dollop of chili paste.
Appetites: A Cookbook
“Roadrunner: A Film About Anthony Bourdain” reveals how Anthony Bourdain went from a chef at a New York restaurant to one of the most prominent and beloved figures in the food world and beyond. Don’t miss the film on CNN this spring.
Macau-style pork chop sandwich
Makes 4 servings
Ingredients
4 boneless pork rib chops or cutlets (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 bread crumbs
Salt and freshly ground black pepper to taste
2 cups peanut oil, for frying, plus more as needed
8 slices white sandwich bread
Chili paste, for garnish
Special equipment
Meat mallet or heavy-duty rolling pin
Sheet pan or platter lined with newspaper
Instructions
1. Pound the pork to ¼-inch thickness, using the meat mallet. If using a rolling pin, be sure to wrap the meat in plastic before whacking it (and consider getting yourself a meat mallet).
2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place the pork in a zip-seal plastic bag or nonreactive container and pour the marinade mixture over, turning the chops to ensure they are evenly coated with liquid. Seal the bag and refrigerate for at least 1 hour and up to 12 hours.
3. Remove the chops from the marinade and brush off the garlic. Beat the egg in a shallow bowl. In a second shallow bowl, place the flour, and in a third shallow bowl, place the bread crumbs. 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 that it adheres evenly to the meat.
4. To a large, heavy-bottom frying pan, add the peanut oil and heat over medium-high. While the oil heats, dredge the chops in the flour, batting off any extra, then in the egg, then in the bread crumbs.
5. Test the oil with a pinch of bread crumbs. If they immediately sizzle, carefully slide the chops into the hot oil, working in batches if necessary to avoid overcrowding the pan and bringing down the temperature of the oil. Cook until golden brown, about 5 minutes per side. Remove the cooked chops from the oil and let drain on the lined sheet pan. Season lightly with salt.
6. Toast the bread until golden brown. Assemble the sandwiches and serve with the chili paste alongside.
