Pork Chop Bun
Pork Chop Buns, piggy bun or Choapa Bao is one of the most popular food in Macau, this Macanese specialty is made out of crispy outside and tender juicy inside pan fried pork chops in a soft bread roll. In its simplest form it just consist of the fried pork sandwiched in a bun, other variations uses there ingredients such as lettuce, sautéed onions and some condiments like ketchup and/or mayonnaise.
If you think any pork chop and bun will do then you are mistaken, the secret to making this amazing is in the cut used, hot is spiced and prepared together with serving it on a milky soft bun with the proper density. Apart from that it’s all simple, it’s a great comfort meal definitely for me better than most burgers.
- 8 pcs thick cut pork loin (with good marbling)
- tapioca flour
- 1 tsp baking soda
- 2 tsp five spice powder
- 1 tsp salt
- 2 tsp sesame oil
- 1 tsp white pepper
- 1 tbsp light soy sauce
- 2 tbsp Chinese cooking wine
- 2 tbsp water
- Tenderize pork with a back of the cleaver.
- In a large bowl combine all seasoning ingredients.
- Marinate pork with the mixed seasoning for at least 15 minutes.
- Place tapioca flour in a large plate, set aside.
- Prepare a wok add enough oil for pan frying. Coat pork pieces in tapioca flour by dipping them into the plate then pan fry pork chops for 3-4 minutes on each side or until its golden brown and crispy. Place fried pork on a paper towel lined plate to drain excess fat.
- Prepare your bread rolls by slicing them in half, then spread some mayonnaise, top it with lettuce and pork chops then serve while hot.