Pork Chop Bun

also called jyu paa baau · 豬扒包 · pork chop bun · Macau pork chop bun · Macanese pork bun · Portuguese pork bun

The table

2(6 oz each; to 1/2 in)bone-in pork chopspound thin, marinate, rest 30 minfry 6 min, both sides, edges crisppress the lid down — nothing else goes in
1 Tbslight soy sauce
2 tspShaoxing wine
1 tspsugar
1/2 tspwhite pepper
1/4 tspfive-spice powder
2 cloves(minced)garlic
2 tspcornstarch
1 Tbsneutral oil
2(a bolillo or Portuguese roll is closest; a soft bun is not)crusty white rollswarm 3 min and split them
2 tspsalted butter
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1pound thin, marinate, rest 30 min

2warm 3 min and split them

3fry 6 min, both sides, edges crisp

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 36 min1 of 4 steps gives no time
Needs you
about 9 min

  1. pound thin, marinate, rest 30 min

    30 minwalk awayfrom the start

  2. warm 3 min and split them

    3 minneeds you(we think)from the start

  3. fry 6 min, both sides, edges crisp

    6 minneeds you30 min in

  4. press the lid down — nothing else goes in

    not timed36 min in

You'll need frying pan · oven

See how it is written
>> title: Pork Chop Bun
>> category: Sandwiches & Rolls
>> tags: pork, sandwich, roll, macau, hong kong, stovetop
>> counters: Cha Chaan Teng
>> aka: jyu paa baau, 豬扒包, pork chop bun, Macau pork chop bun, Macanese pork bun, Portuguese pork bun
>> servings: 2
>> time: 40 min

>> step: pound thin, marinate, rest 30 min
Pound @bone-in pork chops{2}(6 oz each; to 1/2 in) and rub them with @light soy sauce{1%Tbs}, @Shaoxing wine{2%tsp}, @sugar{1%tsp}, @white pepper{1/2%tsp}, @five-spice powder{1/4%tsp}, @garlic{2%cloves}(minced) and @cornstarch{2%tsp}, then ~rest{30%min}.

>> step: fry 6 min, both sides, edges crisp
Fry @&(~1)pork chops{} in @neutral oil{1%Tbs} in a #frying pan{} for ~fry{6%min}, turning once, until the edges have crisped.

>> step: warm 3 min and split them
Warm @crusty white rolls{2}(a bolillo or Portuguese roll is closest; a soft bun is not) in a hot #oven{} for ~warm{3%min}, then split them and butter the cut faces with @salted butter{2%tsp}.

>> step: press the lid down — nothing else goes in
Lay @&(~2)pork chop{} into @&(~1)roll{} with the bone still in it and press the lid down.