00:00Vordain described as possibly the most delicious thing in his cookbook.
00:03I'm going to show you my version of his version of Macau's famous pork chop sandwich.
00:07What we'll do first, you pat that pork chop dry.
00:10Then season it on both sides with salt.
00:12We will sprinkle it on both sides with flour for this crispy breaded fried version.
00:16I did slice off the bone, which is going to make this easier and safer to eat.
00:19Once our pork is seasoned and floured, pour over one beaten egg.
00:22We'll keep flipping that over until it's evenly coated.
00:25Place that on top of a plate of panko breadcrumbs.
00:27Sprinkle some more over the top.
00:29Press those firmly into both sides.
00:31At which point I like to pop it in the fridge for at least 15 or 20 minutes.
00:34We'll heat our oil to 350 degrees over medium-high heat.
00:38And we'll fry this for about 3 minutes per side.
00:40Or until it's beautifully golden brown and crispy.
00:42I just apply some straight sambal to the top.
00:44Along with my probably highly controversial cilantro leaves.
00:47And I remember when I first heard about this, I was a little bit confused.
00:51But then I remembered.
00:51Anthony Bourdain had a fetish for fried foods.
00:54And was crazy for cutlets.
00:55This really was insanely good.
