Uncle A’s Macau-Style Pork Chop Bun

Uncle A’s Macau-Style Pork Chop Bun

“Tai Lei Loi Kei” is a renowned eatery in Macau, celebrated for its iconic Pork Chop Bun—a must-try local delicacy

Established over 50 years ago in Taipa Village, this humble café has become a global culinary landmark, attracting both locals and tourists eager to savor its signature dish.

The Pork Chop Bun features a bone-in pork chop that's marinated with a secret blend of seasonings, then pan-fried to achieve a juicy, tender texture. 

This flavorful meat is nestled between a freshly toasted Portuguese-style bun that's crispy on the outside and soft inside, creating a simple yet satisfying combination .

Here’s my version! 

This recipe is for 2 bone in pork chops! Bone in, unless you want dry, tasteless meat, then use boneless!

Trick: Pound the pork chops until they’re an even thickness and to tenderize the meat.

Marinade Ingredients:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine

• 1 tsp sugar or Lyle’s Golden Syrup

• ½ tsp Uncle A’s Chinese Spice

• ½ tsp white pepper

• 2 cloves garlic, minced

• ½ tsp cornstarch

• 1 tsp oil

• ¼ tsp MSG

Directions:

1. Mix all ingredients in a bowl or zip-lock bag.

2. Add pork chops and coat well.

3. Cover and marinate at least 8 hours, ideally overnight.

4. Remove from fridge 30 minutes before cooking.

5. Pan-fry or grill on medium-high for 3–4 minutes per side until golden and cooked through.

6. Serve in a crusty bun (Portuguese-style if you can find it). And don’t add anything else. Enjoy the taste of the pork and the slices. 

You’re welcome!

Keep laughing, people!