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.
- 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
- Portuguese bread roll or par baked dinner rolls (I used this one)
- 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.
Gorgeous!!! We serve stewed/braised pork in steamed buns like this. Yum yummmm!!!!!
Love the Piggy Bun name! But whatever you call these, what good stuff! Really nice — thanks.
We love these! There’s a similar version sold at a food truck that roams around in the summer. Now we can make them at home!
Love these pork chop buns!! Great seasoning and so easy to make. I can almost taste them. It does look like the right cut of meat and buns are very important here.