Cherry & Dennis Recipes
Macau-Style Pork Chop Bun
澳門式豬扒包
Recipe overview
Macau-Style Pork Chop Bun is a Macau café/snack-shop style bun with a pan-seared boneless pork chop, garlic, light soy and Worcestershire marinade in a crusty-soft oval pork bun. It is not breaded cutlet, fried burger or a sauce-heavy sandwich; the whole chop protrudes from the bun.
01
Ingredients
Main Ingredients
- 4/about 720 g Boneless pork chops
- 4 oval pork buns
- 5 cloves/20 g garlic
- 20 g unsalted butter
Pork chop marinade
- 1.5 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Pork chop frying oil
- 2 tablespoons cooking oil
Bun finishing
- 20 grams butter
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Thaw in refrigerator; inspect; never rinse.
Step 2
Step 2
Cut 3–5 shallow sinew slits, not through.
Step 3
Step 3
Gently mallet evenly.
Step 4
Step 4
Mix marinade.
Step 5
Step 5
Refrigerate 30 minutes.
Step 6
Step 6
Scrape garlic, blot dry, discard raw marinade.
Step 7
Step 7
Preheat skillet, little oil no smoke.
Step 8
Step 8
Sear first side golden brown.
Step 9
Step 9
Turn and cook to 63°C.
Step 10
Step 10
Rest with clean tools 3 minutes.
Step 11
Step 11
Split hinged bun; toast cut side in little butter.
Step 12
Step 12
Insert whole chop, no sauce/vegetables; chill leftovers.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
