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Loading...A beloved street-food classic from Macau, this sandwich pairs a juicy, marinated pork chop with a golden panko crust, tucked into a soft, lightly toasted bun with a swipe of savory butter. It blends Portuguese sandwich traditions with Chinese seasoning techniques for a satisfying handheld meal.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 sandwiches
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 55 gCarbs
- 3 gFiber
- 7 gSugar
- 35 gProtein
- 980 mgSodium
- 560 mgPotassium
- 120 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pork chops and marinade
- 4 boneless pork loin chops (about 6 oz / 170 g each), lightly pounded to 1/2-inch thickness
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 1 tsp granulated sugar
- 1/2 tsp ground white pepper
- 3 cloves garlic, finely minced
- 1 tsp grated fresh ginger
For the breading and frying
- 1/2 cup cornstarch
- 2 large eggs, beaten with 1 tbsp water
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups neutral oil (such as canola or peanut), for shallow frying
- 1 tsp fine sea salt
For the buns and assembly
- 4 soft Portuguese-style sandwich rolls or brioche buns, split
- 3 tbsp unsalted butter, softened
- 1 tsp Worcestershire sauce
- 1 tsp Maggi seasoning or light soy sauce
- 4 green-leaf lettuce leaves
- 1 ripe tomato, sliced into 8 rounds
- Sliced pickled green chilies or hot sauce, to taste
Directions
- In a shallow dish, combine the soy sauce, Shaoxing wine, five-spice powder, sugar, white pepper, garlic, and ginger. Add the pork chops, turn to coat evenly, and let them marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
- Set up a three-stage breading station: place cornstarch in one bowl, the beaten eggs in a second bowl, and the panko in a third. Lift each pork chop from the marinade, dredge thoroughly in cornstarch, dip in the egg until fully coated, then press firmly into the panko so the crumbs adhere in an even layer.
- Heat the oil in a heavy skillet over medium-high heat until it shimmers and reaches about 340°F (170°C). Fry the breaded pork chops two at a time for about 3 to 4 minutes per side, until deeply golden brown and cooked through (internal temperature 145°F / 63°C). Transfer to a wire rack and immediately season lightly with the sea salt.
- While the chops rest, mix the softened butter with the Worcestershire sauce and Maggi seasoning. Spread the butter mixture on the cut sides of each bun, then toast them cut-side down in a dry skillet over medium heat for about 1 minute, until just golden.
- To assemble, place a lettuce leaf on the bottom half of each toasted bun, then a tomato slice or two. Lay one hot pork chop over the tomatoes and spoon a few drops of the pan-frying oil or a dab of hot sauce over the crust.
- Top with pickled chilies if desired, cap with the upper bun, and press gently. Serve immediately while the pork chop is still crackling and the bun is warm.
- Let the oil recover to 340°F between batches so each chop fries crisply rather than absorbing grease. For extra-crusty results, double-coat by repeating the egg-and-panko dip after the first layer of panko adheres.
- A small bowl of chicken broth with sliced scallions on the side is the traditional Macanese way to enjoy this sandwich; the savory broth balances the richness of the fried pork.
Cook’s Notes
- Pounding the pork chops to an even 1/2-inch thickness guarantees quick, uniform cooking and keeps the meat tender.
- Resting the breaded chops on a wire rack (not paper towels) keeps the underside from steaming and preserves the crackling crust.
- For authentic Macanese flavor, swap Maggi seasoning for a tiny splash of dark soy sauce mixed into the butter.
- Leftover cooked chops can be reheated in a 375°F oven for 6 to 8 minutes; avoid the microwave, which softens the crust.
- If panko is unavailable, use finely crumbled day-old white bread pulsed in a food processor for a similar crunch.
