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Foraging with Alexis Nikole Nelson.
We got the idea for these tasty sandwiches from the Macanese street food called “pork chop bun.” We use boneless thin-cut pork chops (look for ones about ½ inch thick), pound them even thinner and give them a quick marinade in bottled teriyaki sauce boosted with garlic and five-spice powder. A broiler makes quick work of cooking the pork. For added flavor and richness, butter the cut sides of the buns before toasting. And if you like, tuck lettuce leaves, pickled red onions or pickled jalapeños into the sandwiches for serving.
cup teriyaki sauce
medium garlic cloves, finely grated
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