Macau pork chop bun
Macau pork chop bun, from above
Non vegMacau

Macau pork chop bun

A marinated, fried pork chop in a crusty bun. No sauce, no lettuce, no need.

40 minTime
30 gProtein each
mildSpice
The bun line2 chapters · 1 min read

Make it your way

Grandma's wayFried marinated pork chop in a crusty roll.
The original
619kcalsame
30 gproteinsame
2 gfibresame
40minutessame

Zhu pa bao, the Macau classic.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork4 bone in chops, about 125 g each
Soy sauce1 tbsp plus 1 tsp
Sugar2 tsp
Garlic4 cloves, crushed
White pepper½ tsp
Chinese five spice powdera pinch
Cornflour (cornstarch)2 tbsp
Egg1
Cooking oil (vegetable oil)2 tbsp
Pav (soft bread rolls, soft dinner rolls)4 crusty rolls

Method

4 steps
  1. 1Pound the chops thin, especially near the bone.
  2. 2Marinate with soy, sugar, garlic, pepper, five spice, egg and cornflour for 30 minutes.
  3. 3Pan fry in oil over medium high heat until golden and cooked through with no pink.
  4. 4Toast the rolls until crisp, slit and stuff each with a chop.
Serve it like this

Serve hot in paper, the chop sticking out of the crusty roll, with a milk tea or a Portuguese egg tart for after.

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Make it a meal

What goes with Macau pork chop bun: a bread or rice, a side, something to drink and something sweet.

On the side Baingan bharta40 min
On the side Jeera aloo30 min
To drink Hong Kong milk tea15 min
To drink Masala chai10 min
Something sweet Serradura20 min
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