MACAO’S PORK CHOP PINEAPPLE BUN

Ingredients

PORK CHOP BRINE:
• 2 slices bone-in pork chops
• 2 cups (500 ml) water
• 1?2 stalk celery
• 2 slices ginger
• 4 small shallots
• 1 tbsp dark soy sauce
• 1/2 tbsp salt
• 1 tbsp sugar
• 1/2 tsp ground white pepper
• 1/8 tsp ground black pepper
• 3 cloves garlic, smashed
• 1 1/2 tbsp baking soda
TO FRY:
• 1 tbsp dark soy sauce + 1/2 tbsp sugar
• 4 tbsp potato starch or tapioca starch
• 1/2 tsp ground white pepper
• 1/2 tsp ground black pepper
• Canola oil for frying
TO ASSEMBLE:
• 2 Hong Kong-style pineapple buns
• Mayonnaise
• Yellow mustard

Instructions

1. 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.
2. Meanwhile, mix 1 tbsp dark soy sauce and 1/2 tbsp 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.
3. Add enough canola 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.
4. 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.