Macau Pork Chop Bun (澳門豬扒包)
Macau pork chop bun is a popular snack consisting of a juicy pan-fried bone-in pork chop sandwiched between a lightly toasted bun.
- Prep time
- 35 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1/2 white onion (sliced)
- 2 Portuguese bread rolls (I used crispy white bread roll)
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1/4 baking soda
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- 1/2 tsp sugar
- 1/2 tbsp plain flour
- 1/2 tbsp cornstarch
- 3-4 tbsp water
- 1/4 tsp white pepper powder
- 1 tbsp oil
Instructions
- 1
Using the back of a cleaver, pound both sides of the pork chop to soften and tenderise the meat.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Fill your bun with the onions and pork, and enjoy!