Saturday, June 24, 2017

Porco Macau Pork Chop Bun @ Lot 10 Hutong

There is a bun that is so delicious that it has become a trademark of Macau. My first encounter with that iconic bun was when I visited the country back in 2010. Since then, my attempts to revisit those flavours involve just as much effort as buying a plane ticket. Thus, I had to put my craving for the pork bun on hold...UNTIL NOW! Thanks to Lot 10 Hutong, the famous Macau Pork Bun is in Malaysia, right here in the heart of Kuala Lumpur.
Me having my Pork Chop Bun in Macau
Lot 10 Hutong has specially selected Chef Yoke who mastered the skill of making the Pork Bun when she was in Macau. This bun is a marriage of the Portugese and Macanese culinary heritage which gave me a lasting impression from the first bite I took of it seven years ago. My search for that craving officially ended when I discovered Porco Macau Pork Chop Bun.
Excited that Lot 10 Hutong brought Macau's heritage food to Malaysia
Macau Milk Tea RM5.90
Before digging in to the star of the day, I soothed my throat with a good brew of milk tea. Using evaporated milk and syrup, the Macau Milk Tea is silky and sweetened just right for a refreshing treat especially with ice!
Macau Pork Chop Bun RM15.90 (set) RM13.90 (ala carte)
The simple union of two pillowy soft buns and a piece of pork without unnecessary garnishes and condiments packs a punch. The bread is laced with a thin layer of butter and toasted to a light crisp outside while maintaining softness inside. Be ready when you bite into the pork as the tender piece of meat, marinated thoroughly with rice wine, brandy, spices and other secret ingredients, will blow you away! A little heads-up though, consume while still hot as cooled buns will shrink its delectability.
Finally! I met Macau's Pork Chop Bun again!
Chef Yoke's preparation to make the piece de resistance tender involves no artificial tenderizer. Instead, meat is pounded with a mallet to release the meat from tight fibers. Bona fide physical strength is required to make the texture of every piece of meat a little blessing in the mouth. No shortcuts! After the meat is infused with flavour, it is deep fried until beautifully caramelized resulting in a thin crisp outside and a juicy joy inside.
Tender, well seasoned and beautifully caramelized
Chef Yoke is very particular with the ingredients used to marinate the meat. At the glass window of her stall, you will notice bottles of the premium soy sauce Chef Yoke uses are proudly lined up for display.
Chef Yoke learnt the art of making the pork chops from its origin in Macau
Macau Pork Chop Noodle RM15.90 (set) RM13.90 (ala carte)
The toothsome strands of their Macau Pork Chop Noodle deserves praise. The noodle is springy with scrumptious seasoning well distributed in the bowl. Its taste is akin to the wantan noodle, only better. With pieces of pork chop slotted between intervals of having the noodles, you are on your way to satisfaction. However, there is no need to dip the pork in the noodle's gravy as both are already intensely marinated. Some opine that it may be too salty eaten that way.
Macau Pork Chop Rice with Egg RM15.90 (set) RM14.90 (ala carte)
If rice is your choice of carbohydrate, the Macau Pork Chop Rice will delight you with a sunny side up cooked so perfectly that you might not have the heart to pop the yolk! Served with a whole bowl of curry for that gravy-licious contentment!
Macau Curry Fish Ball RM6.90
Ka lei yu dan (curry fishball) is one of Macau's and Hong Kong's the favourite street foods as always screened on TVB dramas and HK movies. Now you can find some good Macau Curry Fish Ball here too! The bouncy and succulent fishballs are basted with curry of good thickness and spiced sufficiently.
Only the selected ingredients used by Chef Yoke
Lot 10 Hutong
Lot 10 Shopping Centre,
Food Court Lower Ground Floor,
Jalan Bukit Bintang,
50250 Kuala Lumpur.

Opens 10am-10pm

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