The Asian interpretation of classic Portuguese bread rolls is known under the name piggy bun. They are usually oval-shaped and can come in various sizes and lengths. Although they might differ in crispiness and sweetness, most types usually have a light brown crust and a white soft interior.

A staple in Hong Kong and Macau, this bread item has been developed under European influences and is the direct legacy of Portuguese colonization in the area. In Hong Kong, they are usually enjoyed as a filling breakfast, spread with butter or condensed milk, and in Macau, they are used as the base of the legendary pork chop bun.