Pork Chop Crusty Roll

Name: Pork Chop Crusty Roll (豬扒脆皮包)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 2 tablespoons cornflour (cornstarch); ¼ teaspoon white pepper; 1 clove of garlic; ½ teaspoon sugar; ¼ teaspoon salt; 1 tablespoon light soy sauce; a pinch of five-spice; 1 tablespoon Shaoxing rice wine; 4 leaves of lettuce – baby gem or iceberg recommended for a good crunch; 1 tomato; Japanese mayonnaise (you can find this in many Asian supermarkets); 2 pork chops, on the bone (approx. 200–250 g/7–9 oz each); vegetable oil, for frying; 2 crusty rolls of your choice

豬扒脆皮包

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Hong Kongers Love all things Pork. Pork offal, porky snacks, roasted pork bao, braised pork, sweet and sour pork . . . you name it, we can cook it. These fried pork chop buns, with the chop bone kept in to stay true to Hong Kong style eating, will make you salivate throughout the whole cooking process. Whether served in a cheap crusty roll, a soft bap or a homemade pineapple bun, the crisp outer edges and succulent meat of the pork chop are guarante