A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macanese specialty. The bun (piggy bun) is extremely crisp outside and very soft inside. A fried pork chop is filled into the bun horizontally. Macau pork chop buns are made to order.

Another well-known Macau street snack, the pork chop bun is literally a seasoned pork chop on a bun. At Tai Lei Lok Kei in Taipa, the bone-in, incredibly tender and flavorful pork chop rests in a piggy bun, which has a crunchy exterior, soft center and good chew. Simple but satisfying.

In operation since 1968, this humble establishment serves the buns only in the afternoon, while stocks last.

Probably made famous by Anthony Bourdain’s 2011 No Reservations Macau episode, this sandwich is–like many great inventions–the result of a clash between two cultures. It’s a deep-fried Asian-marinated pork chop on a Portuguese roll–a juicy, chewy, just-greasy-enough creation that can soak through a paper bag in under 10 seconds.

We visited Macau last summer and went exploring in the old Taipa Village, a quaint town with some great restaurants. We also went to the Tai Lei Loi Kei–the Pork Chop Bun place featured on the show, and I knew that I’d have to recreate it for a Super Bowl party one day. Well, that day is here, and though the Giants didn’t make it, this Macau Pork Chop Bun is the star of this year’s Super Bowl as far as I’m concerned.