豬扒包Pork Chop Bun

Prep 15 min·Cook 15 min·Rest 2 h

1. 1You're here
   Step 1.

   Pound the chops on both sides with the back of a cleaver or a rolling pin until about 7 mm thick, and snip through the fat at the edge in 3–4 places.

   4 Boneless pork loin steaks, about 1 cm thick

   Knife work

   Wok-chan's tip鑊仔貼士

   Snipping the fat stops the chops curling in the pan.
2. 2
   Step 2.

   Mix the garlic, light soy, Worcestershire sauce, sugar, Shaoxing wine, white pepper and five-spice. Rub into the chops, then mix in the cornflour. Marinate in the fridge for at least 2 hours.

   4 cloves Garlic, grated1½ tbsp Light soy sauce1 tsp Worcestershire sauce2 tsp Sugar1 tbsp Shaoxing wine¼ tsp White pepper1 pinch Five-spice powder4 Boneless pork loin steaks, about 1 cm thick1 tbsp Cornflour

   2 hMarinate
3. 3
   Step 3.

   Preheat the oven to 200°C (180°C fan, gas 6). Warm the rolls for 4–5 minutes until the crust is crisp.

   4 Crusty white rolls

   5 min
4. 4
   Step 4.

   Heat the oil in a frying pan over medium-high heat and fry the chops for 2½–3 minutes on each side until deep golden and cooked through.

   4 Boneless pork loin steaks, about 1 cm thick3 tbsp Cooking oil

   3 minPan-fry
5. 5
   Step 5.

   Split the warm rolls, butter both sides generously and put in a chop (and tomato if you like). Serve hot.

   4 Crusty white rolls30 g Butter, soft1 Tomato, sliced4 Boneless pork loin steaks, about 1 cm thick