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Jeremy Pang's chop cross buns recipe

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Jeremy says: “A fried pork chop in a bun is a classic Hong Kong and Macau street-food dish that usually comes served in a crusty roll or a baked 'bolo bao’ (pineapple bun). These baked breads are quite sweet and brioche-like in flavour and texture. And strangely, the pineapple buns, have no pineapple in them! Rather a thin crumble-like crust over the top of the bread. I’ve come up with a special Easter version of the recipe that works a treat with any Tesco sweet or savoury hot cross buns. My Chop cross buns combine the perfectly salty and lightly curried flavour of the Chinese-inspired marinade with a sweet and sour pickle, layered in a hot cross bun for a delicious Chinese-inspired Easter lunch.” See method

Serves 4
10 mins to prepare and 20 mins to cook, plus marinating
506 calories / serving

Ingredients

350g pack pork chops
4 Tesco Finest hot cross buns
butter, for frying
vegetable oil, for frying
8 Little Gem lettuce leaves, washed and patted dry
mayonnaise, to serve

For the marinade

½ tsp sugar
1 tsp onion granules
1 garlic clove, finely chopped
1 tsp mild curry powder
2 tbsp Shaoxing rice wine
1 tbsp light soy sauce
½ tsp sesame oil
2 tbsp cornflour

For the pickle

1 red onion, finely sliced
2 raw beetroots, peeled and grated
6 tbsp rice wine vinegar or red wine vinegar
2 tbsp sugar
1 tsp salt

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2120kj
506kcal 25%
Fat
19g 27%
Saturates
7g 34%
Sugars
25g 28%
Salt
1.7g 28%

of the reference intake
Carbohydrate 54.1g Protein 25.6g Fibre 7.1g

Method

Slice the pork meat off the bone. Turn your knife or cleaver and, using the blunt end, bash across the meat as many times as possible to flatten it out, making shallow cuts in the meat. Turn the meat over and repeat on the other side. Once flattened to a similar thickness as an escalope, slice each piece in half and put in a large dish.
Mix the marinade ingredients together in a bowl with ¼ tsp salt. Massage the marinade into the pork (along with the cut off bones; they are super-tasty just pan fried), until completely coated. Cover and chill for at least 30 mins or, if you have time, overnight.
Meanwhile, mix all the pickle ingredients together in a bowl. Set aside for at least 30 mins. Slice the hot cross buns in half widthways.
Heat a knob of butter in a large frying pan over a medium heat and toast the hot cross buns until golden brown, then set aside.
Pour about 5mm depth of oil into the frying pan and put over a high heat. Once hot, fry the pork pieces, 1 at a time, for 3-4 mins on each side until golden brown. Drain on kitchen paper.
Place a couple of lettuce leaves on the base of each bun, followed by a piece of pork. Drain the pickle and spoon over the pork. Add a dollop of mayonnaise, then pop on the hot cross bun tops to serve.

Tip: I recommend using Tesco Finest Cheddar & red Leicester hot cross buns

See more Easter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.