Macau pork chop bun (豬扒包, zhu paa bao in Cantonese) is a popular street food which consists of a juicy pan-fried bone-in pork chop sandwiched between a lightly toasted and buttered bun.
Since Macau was once a Portuguese colony, a lot of their food is influenced by Portuguese cuisine, including this snack, which was inspired by a Portuguese pork sandwich bifana. The type of bun used to make Macau pork chop buns are called zhu zai bao (豬仔包), ‘piggy bun’, which has a hard, crispy exterior but soft and fluffy interior, similar to a short baguette. You can use any type of bread you prefer, and for this recipe I used a crispy bread roll as it was easier for me to find in my local supermarket.
ingredients for making macau pork chop bun:
- ½ white onion (sliced)
- 2 Portuguese bread rolls (I used crispy white bread roll)
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
for the pork marinade:
- ¼ baking soda
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- ½ tsp sugar
- ½ tbsp plain flour
- ½ tbsp cornstarch
- 3-4 tbsp water
- ¼ tsp white pepper powder
- 1 tbsp oil
steps:
- Using the back of a cleaver, pound both sides of the pork chop to soften and tenderise the meat.
- Combine the marinade ingredients and coat all sides of the pork chop with the marinade. Marinate for 30 mins, or preferably overnight for a more flavourful result.
- Heat about 5 tbsp of oil on a pan, then pan-fry each side of the pork for 1-2 mins until golden brown. Then set aside.
- With the remaining oil, add in sliced onions to stir-fry for 1 minute. Then add ketchup and Worcestershire sauce, and cook until the onions are soft.
- Slice your bun in half, spread some butter on the inside of both buns and heat in a preheated oven for 5 mins at 180°C.
- Fill your bun with the onions and pork, and enjoy!
tips:
- Make sure to massage the marinade into the pork to make sure all parts of the pork are covered in the sauces.
- It’s recommended to marinate the pork chops overnight to allow the sauces penetrate into the pork to give a more flavourful result.
more street food recipes:
Macau Pork Chop Bun (澳門豬扒包)
2
servings35
minutes15
minutesMacau pork chop bun is a popular snack consisting of a juicy pan-fried bone-in pork chop sandwiched between a lightly toasted bun.
Keep the screen of your device on
Ingredients
½ white onion (sliced)
2 Portuguese bread rolls (I used crispy white bread roll)
1 tbsp ketchup
1 tsp Worcestershire sauce
- pork marinade:
¼ baking soda
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing cooking wine
½ tsp sugar
½ tbsp plain flour
½ tbsp cornstarch
3-4 tbsp water
¼ tsp white pepper powder
1 tbsp oil
Directions
- Using the back of a cleaver, pound both sides of the pork chop to soften and tenderise the meat.
- Combine the marinade ingredients and coat all sides of the pork chop with the marinade. Marinate for 30 mins, or preferably overnight for a more flavourful result.
- Heat about 5 tbsp of oil on a pan, then pan-fry each side of the pork for 1-2 mins until golden brown. Then set aside.
- With the remaining oil, add in sliced onions to stir-fry for 1 minute. Then add ketchup and Worcestershire sauce, and cook until the onions are soft.
- Slice your bun in half, spread some butter on the inside of both buns and heat in a preheated oven for 5 mins at 180°C.
- Fill your bun with the onions and pork, and enjoy!
*This post contains affiliate links. As an Amazon Associate, I can earn from qualifying purchases. However, there is no additional cost to you. When you make a purchase through my referral links, I may earn a small commission from Amazon and other retailers.
){kind=link}