Pork Chop Sandwich

• 2 pork chops (approx. 200-250g each)
• 2 crusty rolls of your choice
• 4 leaves of lettuce - baby gem or iceberg recommended for a good crunch
• Japanese mayonnaise

The Marinade

• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 1 clove garlic, finely chopped
• Pinch of five spice
• 1 tablespoon Shao Xing rice wine
• 1 tablespoon light soy sauce
• 2 tablespoons corn flour

1. Using a sharp cleaver, slice into the edges of each pork chop 3-4 times, creating slits all the way through to help keep the meat flat when cooked. Then, turn your cleaver upside down and using the blunt end of your knife, bash across the meat as many times as possible to flatten it out, making rivets along the pork. This will begin to tenderise the chop and allow the marinade to sit into the meat well.

2. Once flattened to a similar thickness to an escalope, remove your pork chops into a large mixing bowl. Except for the corn flour, add all of ‘The Marinade’ ingredients to the bowl and massage well into the pork chops until the meat is completely coated with the seasoning.

3. Spoon in the two tablespoons of cornflour and massage the pork once more, continuing until the marinade achieves a creamy texture and fully wraps around the pork pieces. Ideally leave the pork in the fridge overnight to marinade, but if you’re really short of time, even 10 minutes will do.

4. Slice the crusty rolls in half, ready for the fried pork chop. Make sure your lettuce is washed and patted dry so it maintains its crunch, then leave both the rolls and lettuce to one side.