Pork chop bun

Pork chop bun is a Macanese specialty and one of the most famous dishes in the region. Although it is reminiscent of a typical sandwich or a hamburger, it doesn't have a lot in common with them. For a long time, Macau has been a Portuguese colony and the pork chop bun, in a way, represents a fusion of Portuguese and Asian cuisine and culture.

It is praised for its simplicity because it consists of two main ingredients: a bun and a pork chop. The bun is also known as piggy bun, and it is traditionally made in Hong Kong. The inside of the bun is soft, while the outside is covered in a perfectly crunchy crust.

The shape of the bun is originally Portuguese, and in Portugal it is used to make the famous bifana sandwich. Pork chop bun is distinguished by the usage of a pork chop on the bone, instead of the more typical pork cutlet. Simplicity is the main characteristic of this dish; it does not have any standard condiments or toppings, such as salad greens, cheese, or mayonnaise - the only thing that is added to pork chop bun is soy sauce, used to marinate the pork chop, and garlic, which is usually fried together with the pork chop or added to the marinade.