History

The pork chop bun (zhu pa bao) was popularised by Tai Lei Loi Kei in Taipa, Macau in 1968, where queues formed daily for the 11am batch that sold out in 30 minutes. Hong Kong's cha chaan teng adopted the dish in the 1970s as a $30 lunch staple, and the bun became one of the few Macanese dishes to fully integrate into Hong Kong daily eating. Capital Cafe in Wan Chai built a cult following in the 2000s for its truffle-butter version. The bone-in chop is the visual marker of authenticity; the bun is split, never closed.

Common allergens: Gluten, Dairy, Egg, Soy

Make it at home

Yield 4Hands-on 30 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 4 bone-in pork chops, each 180 to 220g and 1.5cm thick
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp five-spice powder
  • 1 tsp sugar
  • 2 garlic cloves, crushed
  • 1 tbsp neutral oil
  • 100g plain flour
  • Neutral oil for frying (1L)
  • 4 enriched soft buns (brioche or pineapple bun without topping), split
  • Maldon salt and white pepper to finish
  • Lemon wedges, to serve

Method

  1. Pound each pork chop between two sheets of cling film with a meat mallet until 8mm thick; leave the bone attached.
  2. Whisk soy, Shaoxing, five-spice, sugar, garlic and neutral oil in a shallow dish. Add chops, turn to coat, cover and marinate at least 3 hours (overnight is better).
  3. Heat the frying oil to 180C in a deep heavy pot or wok.
  4. Dust each chop in flour, shake off the excess.
  5. Fry the chops one at a time, 3 minutes a side, until deep golden and just cooked through (internal 65C). Rest on a rack 2 minutes.
  6. Lightly toast the cut faces of the buns in a dry pan or under the grill.
  7. Sprinkle each chop with a pinch of Maldon and white pepper.
  8. Sit a chop in each bun, bone protruding. Serve with a lemon wedge for the diner to squeeze.

Tip from the editors. Leave the bone in; it stops the chop over-shrinking in the fryer and marks the real Macanese chop bun from a generic schnitzel sandwich.

Where to eat pork chop bun (zhu pa bao)

Pork chop bun (Zhu pa bao) in Hong Kong

Capital Cafe ★ 4.1

Cantonese$$wan-chaiDaily 07:00-23:00Until Daily until 23:00

Capital Cafe in Wan Chai is the modern cha chaan teng with Canto pop memorabilia on the walls, trading scrambled egg with black truffle on toast and milk tea.

Try: Scrambled egg with black truffle on toast

Order: Scrambled egg with black truffle on toast.

Tip: Truffle scramble plus a milk tea is the Wan Chai late night order; weekend evenings get noisy.

6 Heard Street, Wan Chai, Hong Kong

Australia Dairy Company ★ 4.2

Cantonese$$yau-ma-teiMon-Wed 07:30-22:00, Thu closed, Fri-Sun 07:30-22:00Until Daily until 23:00 (closed Thu)Cash only

Australia Dairy Company on Parkes Street in Jordan trades until 23:00, the Hong Kong cha chaan teng for late dinner scrambled eggs on toast and steam milk.

Try: Scrambled eggs on toast and milk pudding

Order: Scrambled eggs on buttered toast with hot milk pudding.

Tip: Closed Thursdays; on other late nights, order before you sit, eat fast, leave fast.

47-49 Parkes Street, Jordan, Hong Kong

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