Hong Kong-style Pampilho

Ingredients

In the Hong Kong adaptation of Pampilho, the traditional Portuguese dish is transformed into a crispy pork bun. The original Pampilho features a soft bread roll filled with marinated pork, while the Hong Kong version replaces the bread with a flaky pastry shell that is baked until golden and crispy. This adaptation adds a delightful crunch to the dish, making it a popular street food in Hong Kong. We alse have the original recipe for Pampilho, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 package (500g) puff pastry sheets 1 package (500g) puff pastry sheets
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 12g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, minced garlic, five-spice powder, and cornstarch. Mix well.
2. 2.
   Add the sliced pork to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Roll out the puff pastry sheets and cut them into squares or circles, depending on your preference.
5. 5.
   Place a spoonful of the marinated pork onto each pastry square or circle, then fold the pastry over to enclose the filling. Press the edges to seal.
6. 6.
   Brush the tops of the buns with the beaten egg wash.
7. 7.
   Place the buns on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the pastry is golden and crispy.
8. 8.
   Serve the Hong Kong-style Pampilho warm and enjoy!

Treat your ingredients with care...

• Pork shoulder — For best results, thinly slice the pork shoulder against the grain to ensure tenderness.
• Puff pastry sheets — If using frozen puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• To enhance the flavor of the marinated pork, you can add a splash of rice wine or Shaoxing wine.
• For an extra kick of spice, sprinkle some chili flakes or drizzle chili oil over the filling before sealing the buns.
• If you prefer a sweeter taste, you can add a teaspoon of honey or maple syrup to the marinade.

Serving advice

Serve the Hong Kong-style Pampilho as a snack or appetizer. They are best enjoyed warm, straight from the oven. You can serve them with a side of soy sauce or sweet chili sauce for dipping.

Presentation advice

Arrange the crispy pork buns on a platter, garnished with some chopped green onions or sesame seeds for a pop of color. The golden-brown pastry shells will be visually appealing and inviting.