Pork chop bun
A marinated pork chop, beaten thin and fried, pressed into a crusty split roll — Macau's favourite snack.
What makes it pork chop bun
- A crusty roll, crisp outside and soft within.
- A pork chop pounded thin, marinated with soy and garlic, and fried.
- Nothing else — no sauce, no salad.
Where it comes from
Macau's bakeries make a crusty, Portuguese-style roll, and its Cantonese cafés filled it with what they had: a pork chop, marinated with soy, garlic and spice, beaten thin and fried. It's eaten on the street and at café tables with milk tea, and the bone is often still in.
Be the first here
Start your own pork chop bunNo one here has made pork chop bun yet. Start it as v1, and every version after is an experiment the next cook can learn from.
