Macanese Pork Chop Bun (猪扒包)

Ingredients

• 4thin-sliced bone-in or boneless pork rib chops, 1 cm thick
• 30 ml (2 tablespoons)light soy sauce (or soy sauce)
• 30 ml (2 tablespoons)Shaoxing wine (or Japanese sake)
• 4 clovesgarlic, minced (or 2.5 ml garlic powder)
• 5 ml (1 teaspoon)sugar
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 1.25 ml (¼ teaspoon)salt
• 0.6 ml (⅛ teaspoon)five-spice powder
• 4Portuguese bread rolls
• 30 ml (2 tablespoons)softened butter
• 1tomato, sliced
• To tastelettuce leaves
• Optional, to tastemayonnaise, ketchup or mustard
• 30 ml (2 tablespoons)oil, for the stovetop method
• To tastesea salt, for seasoning the pork
• To tasteonion, sliced

Instructions

1. 1

   Mix marinade

   Combine the soy sauce, Shaoxing wine, garlic, sugar, black pepper, salt and five-spice powder in a small bowl and mix well.

2. 2

   Marinate pork

   Put the pork chops in a large zip-lock bag and pour in the marinade. Press out as much air as possible, seal the bag and massage it so the marinade coats both sides of the chops. Refrigerate for at least 1 hour, preferably overnight.

3. 3

   Butter the rolls

   Just before cooking, split the Portuguese rolls and brush the cut sides generously with softened butter.

4. 4

   Prepare the grill

   Light a full chimney of charcoal. When the coals at the top are lit, wear heat-resistant gloves and pour them onto one side of the coal grate to make a moderate two-zone fire. Set the cooking grate in place, cover the grill and preheat for 5 minutes, then clean the grate.

5. 5

   Season the chops

   Pat the pork chops dry with paper towels and season lightly with sea salt.

6. 6

   Grill the pork

   Arrange the chops over the direct heat and cook until golden brown on both sides, about 3 minutes per side. Lift a chop with tongs and insert a thermometer through its side, away from the bone; it should read 60°C (140°F). Transfer the chops to a tray and rest for 5 minutes, until the temperature rises to 63–65°C (145–150°F).

7. 7

   Toast the rolls

   While the pork rests, grill the cut sides of the rolls over direct heat until browned.

8. 8

   Assemble buns

   Put the pork chops and chosen fillings into the rolls and serve immediately.

9. 9

   Toast the rolls

   For the stovetop method, heat a cast-iron pan over medium heat until hot. Cook the cut sides of the Portuguese rolls in the pan until browned.

10. 10

    Season the chops

    Pat the pork chops dry with paper towels and season lightly with sea salt.

11. 11

    Pan-fry pork

    Add 30 ml (2 tablespoons) of oil to the same pan. Carefully add a pork chop and press it with a spatula to keep it flat. After about 1 minute, add another chop and press it, repeating with each chop. Cook until both sides are evenly browned and the internal temperature reaches 60°C (140°F). Rest for 5 minutes; the temperature should rise to 63–65°C (145–150°F).

12. 12

    Fill and serve

    Place a pork chop, sliced tomato and onion in each roll. Serve straight away with your choice of sauce.

What is a Macanese pork chop bun?

Known as a pork chop bun or 猪扒包, this sandwich is associated with Macau, where Portuguese and Chinese food traditions meet. A seasoned pork chop is tucked into a bread roll, making a simple, filling hand-held meal.

This version uses a soy, wine, garlic and five-spice marinade, then browns the pork and buttered Portuguese rolls. Tomato and lettuce add freshness, while a sauce is optional.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 28g protein, 48g carbs, 31g fat.

The roll supplies most of the carbohydrates, while the pork contributes protein and some fat; butter and pan-frying oil add further fat. Add a generous portion of lettuce or salad alongside, and use sauces sparingly if you want the plate to feel less rich.

The marinade and pork

The marinade: soy sauce brings savouriness, Shaoxing wine adds depth, and garlic and five-spice give the chops their aromatic flavour. Japanese sake can stand in for the wine; soy sauce can replace light soy sauce.

The chops: at about 1 cm thick, they cook quickly. The recipe calls for at least 1 hour of marinating, with an overnight rest preferred, so plan ahead if possible.

Keep the chops flat

Stovetop technique: press each chop with a spatula as it goes into the hot pan. This helps keep the meat in contact with the surface so it browns more evenly.

For the grill, arrange the coals to create a direct-heat side and a cooler side. Keep an eye on the chops over the direct heat, as the stated cooking time is only about 3 minutes per side.

Check doneness and rest

Temperature: insert the thermometer through the side of the chop, avoiding the bone. The recipe directs you to take the pork off the heat at 60°C (140°F).

Resting: leave the chops for 5 minutes; their internal temperature should rise to 63–65°C (145–150°F). Resting also gives you time to toast the rolls or finish the fillings.

Toast the buttered rolls

Butter the cut faces generously before toasting. On the grill or in the cast-iron pan, cook them cut-side down until browned.

Toast the rolls while the pork rests, or before pan-frying the chops as directed in the stovetop method. Watch closely so the bread browns without scorching.

Build a balanced sandwich

Fill each roll with a pork chop and the sliced tomato and onion named in the method; add lettuce if you like. Mayonnaise, ketchup or mustard can go on the bread or be served alongside.

Serve the buns straight away while the bread is warm and the pork is freshly rested. A crisp salad or simply dressed vegetables make a fresh side.

Recipe notes & tips

• Marinate the chops overnight when you have time, as the recipe recommends.
• Pat the pork dry before cooking to encourage browning.
• Use a thermometer through the side of the chop and keep the probe away from the bone.
• Let the pork rest for the full 5 minutes before assembling the buns.
• Toast the buttered rolls until browned, checking them often over direct heat.
• Set out the optional sauces separately so everyone can choose their own.

Variations

• Use sake: replace the Shaoxing wine with Japanese sake as suggested.
• Choose soy sauce: use regular soy sauce in place of light soy sauce.
• Add crisp lettuce: tuck lettuce leaves into the roll for a fresh, crunchy layer.
• Pick a sauce: serve the bun with mayonnaise, ketchup or mustard.
• Cook on the stovetop: use a cast-iron pan if you are not grilling.

Common mistakes to avoid

• Skipping the marinade: allow at least 1 hour in the fridge, or leave the chops overnight as preferred.
• Crowding the pan: add and press the chops one at a time, as directed, to help them lie flat.
• Drying out the pork: check the internal temperature rather than relying only on the clock.
• Cutting into the chops immediately: rest them for 5 minutes before assembling the buns.
• Burning the bread: watch the cut sides closely as they toast over the grill or in the pan.

How to store

Refrigerate cooked pork and assembled leftovers in an airtight container within 2 hours, and use within 3 days. For best texture, store the pork separately from the rolls and fresh toppings; reheat the pork until steaming hot and toast fresh bread when serving.

Frequently asked questions