Pork Chop Crusty Roll

Makes: 2 servings

For the pork:

2 pork chops, on the bone (7 to 9 ounces each)

2 crusty rolls, your choice

Vegetable oil, for frying

1 large, ripe tomato

4 lettuce leaves, preferably baby gem or iceberg

Japanese mayonnaise

For the marinade:

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon white pepper

1 clove garlic

Pinch of five-spice seasoning

1 tablespoon Shaoxing rice wine

1 tablespoon light soy sauce

2 tablespoons cornstarch

1. Keeping most of the meat on the bone, slice into edges of each pork chop 3 or 4 times, creating slits all the way through that will help keep meat flat when cooked.

2. Then, turn your knife or cleaver upside down and, using blunt end, back meat as many times as possible to flatten it out, making tracks along the pork. (This will tenderize meat and also allow marinade to soak in.)

3. Once flattened, mix the marinade ingredients together in a bowl. Add chops and massage until they are completely coated.

4. Leave in fridge overnight and for a minimum of 1 hour to marinate. (I marinated my chops for about 90 minutes.)

5. Slice the crust rolls in half to make ready for the fried pork chops.

6. Cut the tomato into thin slices, and make sure your lettuce is washed and patted dry to it maintains its crunch.

7. Half-fill a wok or deep-fryer with vegetable oil and heat to 350 degrees.

8. Deep-fry the chops for 5 minutes, turning once, until golden brown, then place on a few sheets of paper towel to drain off any excess oil. You can also shallow-fry the chops in a large frying pan for 2 to 3 minutes on each side, until golden brown all over.

9. Once the chops are done, put them directly into the crusty rolls, followed by a couple of slices of tomato and some lettuce.

10. Squeeze a dollop of Japanese mayonnaise over the top, put the crusty top on the roll and serve.

— “Jeremy Pang’s Hong Kong Kitchen: Classic Recipes for Baos, Noodles, Street Food and More”