The Macau Pork Chop Bun
Our take on the famous Macanese Pork Chop Bun.
- 6 slices boneless pork shoulder or pork loin (about 3/4-inch thick)
- 1 clove garlic (minced)
- 1/8 teaspoon five spice powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 cups corn flakes
- 1/2 teaspoon black pepper
- ¼ cup peanut oil, for frying
- 6 Portuguese rolls
- 1 onion (sliced)
In a large bowl, add the pork, minced garlic, five spice powder, sugar, salt, soy sauce, white pepper, shaoxing wine, and cornstarch. Marinate the pork in this mixture for at least 2 hours or overnight.
Put the two cups of plain corn flakes and the black pepper in a food processor and pulse until coarsely ground. Transfer to a plate. Heat the peanut oil in a cast iron skillet or frying pan over medium high heat.
Evenly coat each pork chop with the corn flake crumbs. Fry each side for 2-3 minutes. Transfer to a plate lined with a paper towel and sprinkle with sea salt, if desired.
Put a chop on each roll with a healthy amount of sliced onion. Serve with an ice cold beer and enjoy.
Calories: 303kcal | Carbohydrates: 32g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 708mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3.5mg | Calcium: 47mg | Iron: 4.5mg