MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macao's Pork Chop Pineapple Bun
 Categories: Pork. bread, Fruits, Vegetables, Herbs
      Yield: 2 servings
 
MMMMM---------------------------BRINE--------------------------------
      2    Bone-in pork chops
      2 c  Water (500 ml)
    1/2    Celery rib
      2 sl Ginger
      4 sm Shallots
      1 tb Dark soy sauce
    1/2 tb Salt
      1 tb Sugar
    1/2 ts Ground white pepper
    1/8 ts Ground black pepper
      3 cl Garlic; smashed
  1 1/2 tb Baking soda

MMMMM---------------------------TO FRY--------------------------------
      1 tb Dark soy sauce; plus:
    1/2 tb Sugar
      4 tb Potato or tapioca starch
    1/2 ts Ground white pepper
    1/2 ts Ground black pepper
           Oil; for frying

MMMMM--------------------------ASSEMBLE-------------------------------
      2    Hong Kong-style pineapple
           - buns
           Mayonnaise
           Yellow mustard
 
  TO BRINE PORK CHOPS: Use a scissor to sever the silver
  membrane around the edge of the pork chop at every 1/2"
  (the silver membrane will prevent the pork chop to be
  pounded thin, and will curl up during frying), then
  pound the pork chop thin with a meat-pounder. Since I
  didn't have my blender with me because I'm traveling, I
  only smashed all the aromatics in the brine (or you
  should at least mince them). But ideally, in a blender,
  blend water, celery, ginger, shallots, dark soy sauce,
  salt, sugar, white and black pepper together until
  smooth, then stir in the crushed garlics and baking soda
  (this is what tenderizes the meat, a common Cantonese
  technique), and submerge the pork chops in the brine for
  1 hour.
  
  Meanwhile, mix 1 tb dark soy sauce and 1/2 tb sugar
  together. And whisk potato starch, white pepper and
  black pepper together, then set aside until needed.
  Rinse the pork chops under water to get rid of any
  excess brine, then pat dry with a clean towel. Brush a
  very very thin layer of the sugar-soy sauce on the
  surface (this is not for flavouring, but for encouraging
  caramelization during frying, so you get a nice color
  before the thin meat is over-cooked). Then dust the
  potato starch-mixture very thinly over the surface of
  the pork chops (like dusting a working surface with
  flour). You don't even have to cover every surface, and
  be sure to dust off any excess. We don't want a thick
  breading, but just a little crunch here and there.
  
  Add enough oil in a deep skillet until it reaches 1"
  deep, and heat over medium-high heat. You can drop a bit
  of potato starch in the oil, and if it puzzles up
  immediately and enthusiastically, the oil is ready. Fry
  1 pork chop at a time, until golden browned on both
  side, drain well, then fry the next one.
  
  Slice the pineapple buns in half, then rub a thin layer
  of mayonnaise on 1 side. Place the pork chop on top,
  then squeeze a generous amount of yellow mustard over
  it, then cap it. Serve immediately with Hong Kong milk
  tea.
  
  RECIPE FROM: https://ladyandpups.com
  
  Uncle Dirty Dave's Archives
 
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