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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