Pork Chop Bun

• 6 slices Pork Loin Or Shoulder, About 3/4-inch Thick
• 1 clove Garlic, Minced
• 1 pinch Five Spice Powder
• 1/2 teaspoons Sugar
• 1/2 teaspoons Salt
• 1 Tablespoon Soy Sauce
• 1/4 teaspoons White Pepper
• 1 Tablespoon Shaoxing Wine
• 1 teaspoon Cornstarch
• 2 cups Cornflakes
• 1/2 teaspoons Black Pepper
• 1/4 cups Peanut Oil
• 6 whole Portugese Rolls
• 1 whole Onion, Sliced

1. In a large bowl, add the pork, minced garlic, five spice powder, sugar, salt, soy sauce, white pepper, shaoxing wine, and cornstarch.
2. Marinate the pork in this mixture for at least 2 hours or overnight.
3. Put the plain corn flakes and black pepper in a food processor and pulse until coarsely ground.
4. Transfer to a plate.
5. Heat the peanut oil in a cast iron skillet or frying pan over medium high heat.
6. Evenly coat each pork chop with the corn flake crumbs.
7. Fry each side for 2-3 minutes.
8. Transfer to a plate lined with a paper towel and sprinkle with sea salt, if desired.
9. Put a chop on each roll with a healthy amount of sliced onion.

pork loin, clove garlic, spice powder, sugar, salt, soy sauce, white pepper, shaoxing wine, cornstarch, cornflakes, black pepper, peanut oil, portugese rolls, onion

Taken from tastykitchen.com/recipes/main-courses/pork-chop-bun/ (may not work)