Macau Pork Chop Bun
A crispy, juicy pork chop nestled in a soft bun, bursting with savory flavors – the ultimate Macau street food delight.
Ingredients
14 items- Pork loin steaks 4 (about 100g each)
- Portuguese-style buns (or soft rolls) 4
- Lettuce leaves 4
- Tomatoes 2
- Unsalted butter 4 slices (about 10g each)
- Shaoxing wine (or dry sherry) 1 tablespoon
- Soy sauce 2 tablespoons
- Granulated sugar 1 teaspoon
- White pepper 1/4 teaspoon
- Garlic 3 cloves
- All-purpose flour 1/2 cup (about 60g)
- Eggs 2 large
- Panko breadcrumbs 1 cup (about 100g)
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Cut pork loin into 1cm thick steaks. Pound with a meat mallet to 0.5cm thickness to tenderize.
In a bowl, combine pork with Shaoxing wine, soy sauce, sugar, white pepper, and garlic. Mix well and marinate for 20 minutes.
Set up three shallow dishes: flour, beaten eggs, and breadcrumbs.
Dredge each pork steak in flour (shake off excess), dip in egg, then press firmly into breadcrumbs to coat evenly.
Heat oil to 170°C (340°F) in a skillet. Fry pork chops until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Toast buns cut-side down in a dry pan over medium heat until lightly golden, about 1-2 minutes.
Spread butter on the bottom half of each bun. Top with lettuce, tomato slices, and a fried pork chop. Add ketchup or pork chop sauce (optional). Cover with top bun.
Slice each bun diagonally and serve immediately.
Tips
Don't pound the pork too thin or it will become dry. Keep oil temperature moderate to prevent burning. Customize with your favorite sauce. Serve with fries or salad.
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