Anthony Bourdain has a version of this where the pork is flattened, marinated and breaded before being deep fried, which sounds delicious. As a home cook, wary of both the calories and dangers of deep frying, and as a gardener to whom pounding pork after a day of digging flower beds seemed like too much to ask, here is my adapted version. The idea for the greens is my own and, quite frankly, it is worth making this recipe just for the greens.
1 pork chop (I bought a 1 inch thick 6oz loin chop so cooking time below will need to be amended for bone-in or any other size of chop)
1 bunch of your favorite green (I was lucky enough to get my hands on some shungiku (chrysanthemum greens, my favorite) but kale, mustard or collard greens or a mix of the three would work as well.)
1 tsp olive oil
1 clove garlic, peeled and very finely chopped
2 Tbsps soy sauce
1 Tbsp sake
1 Tbsp mirin
1 Tbsp black vinegar
1 tsp sesame oil
3/4 tsp brown sugar
3/4 tsp five spice powder
Mix the marinade ingredients together in a dish and add the pork chop. Marinade for a couple of hours, turning from time to time.
Wash the greens and cut them into bite sized pieces.
When you are ready to eat, remove the pork chop from the marinade. Shake off the excess marinade, no need to dry the chop.
Heat the oil in a large skillet over medium heat. As soon as it is shimmering, add the pork chop and cook it for 90 seconds on each side, as well as standing up with the layer of fat down to render out the fat. Remove the pork chop from the pan.
Add the greens to the pan and the remaining marinade. Stir to combine. Add the pork chop back to the pan, placing it on top of the greens. Lower the heat and cover.
Cook for seven minutes, checking at the half way mark and stirring the greens.
After seven minutes, remove the pork chop to a dish or cutting board and cover loosely with a foil tent.
Turn the heat back to medium and cook the greens, stirring often, until the liquid has reduced, two to three minutes. Drain the greens, retaining a couple of teaspoons of the reduced liquid.
Slice the pork and serve over the greens with rice, spooning some of the reduced marinade over the top of the meat.
Inspiration recipe, here.