This might just be ‘one of the most delectable dishes’ in Anthony Bourdain’s ‘Appetites’

Anthony Bourdain was not only a talented chef but also a masterful storyteller. His travels took him from sharing noodles with former President Barack Obama in Vietnam, to tasting pig brains and blood in Thailand, and even trying beaver in Quebec – which he claimed tasted like chicken.

His work – including books, TV shows, and cookbooks – reflected his wide-ranging curiosity and insatiable appetite for life.

The documentary film “Roadrunner: A Film About Anthony Bourdain” explores his multifaceted life and lasting impact. It airs Sunday, April 16, on Dinogo.

This is an opportunity to dive into Bourdain’s “Appetites: A Cookbook” and enjoy some of the beloved dishes that made the world-famous travel host so unforgettable.

One of the most delicious items featured, according to Bourdain, is the Macau-style pork chop sandwich. This sandwich, inspired by a traditional pork chop bun, was served to him during a TV shoot in Macau, just an hour's ferry ride from Hong Kong.

Macau, which was settled by the Portuguese in the 16th century and handed back to China in 1999, is known for its unique Macanese cuisine, blending the best of Chinese and Portuguese ingredients, with influences from Brazil, Goa, and other former Portuguese colonies.

Bourdain shared that the cookbook's photographer, Bobby Fisher, had a tough time photographing the sandwich because everyone in the room kept devouring the models.

Macau-Style Pork Chop Sandwich

Yields 10 to 12 servings

Ingredients List

2 tablespoons of unsweetened cocoa powder

¼ cup of soy sauce

¼ cup of Chinese rice wine

¼ cup of black vinegar

1 tablespoon of sesame oil

4 cloves of garlic, peeled and roughly chopped

1 tablespoon of five-spice powder

1 tablespoon of packed dark brown sugar

1 large egg

½ cup of all-purpose flour

1½ cups of panko breadcrumbs

Salt and freshly ground black pepper, to taste

2 cups of peanut oil for frying, plus additional as needed

8 slices of white sandwich bread

Chili paste, for garnish

Special Tools

Meat mallet or heavy-duty rolling pin

A sheet pan or platter lined with newspaper

Instructions

1. In a medium bowl, beat the egg yolks and 6 tablespoons of sugar until foamy and pale. Stir in the mascarpone until smooth. Set this aside.

2. In a large bowl, whip the egg whites with an electric mixer. Once frothy, add the remaining 2 tablespoons of sugar. Continue to beat until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, then fold in the crushed amaretti cookies, if using. Set aside.

3. Combine the espresso and rum in a shallow bowl. Dip each ladyfinger into the mixture, one at a time, allowing them to soften slightly and absorb some liquid (the cookies should not become soggy, but your finger should leave a light indentation). Arrange the cookies in a tightly packed layer in an 11x7x2-inch baking dish, filling any gaps with broken pieces. If the cookies seem too dry, spoon a little of the coffee mixture on top.

4. Evenly spread the mascarpone cream mixture over the cookies. Use a fine-mesh sieve to dust the top with cocoa powder. Chill for at least 2 hours to allow it to set before serving.

5. Test the oil by dropping a pinch of breadcrumbs into it; if they sizzle immediately, carefully add the pork chops in batches to prevent overcrowding and maintain the oil's temperature. Cook for about 5 minutes on each side, or until golden brown. Remove the chops from the oil and place them on the lined sheet pan to drain. Lightly season with salt.

6. Toast the bread until golden brown. Assemble the sandwiches and serve with chili paste on the side.