The Macau Pork Chop Bun
Our take on the famous Macanese Pork Chop Bun.
- Prep time
- 2 hr
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 slices boneless pork shoulder or pork loin ((about 3/4-inch thick))
- 1 clove garlic ((minced))
- 1/8 teaspoon five spice powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 cups corn flakes
- 1/2 teaspoon black pepper
- ¼ cup peanut oil, for frying
- 6 Portuguese rolls
- 1 onion ((sliced))
Instructions
- 1
In a large bowl, add the pork, minced garlic, five spice powder, sugar, salt, soy sauce, white pepper, shaoxing wine, and cornstarch. Marinate the pork in this mixture for at least 2 hours or overnight.
- 2
Put the two cups of plain corn flakes and the black pepper in a food processor and pulse until coarsely ground. Transfer to a plate. Heat the peanut oil in a cast iron skillet or frying pan over medium high heat.
- 3
Evenly coat each pork chop with the corn flake crumbs. Fry each side for 2-3 minutes. Transfer to a plate lined with a paper towel and sprinkle with sea salt, if desired.
- 4
Put a chop on each roll with a healthy amount of sliced onion. Serve with an ice cold beer and enjoy.