A pork chop bun is a well-known snack in Macau, and has been described as a Macau specialty. The dish was developed in Macau during the mid-20th century, reflecting the region’s history as a meeting point between Chinese and Portuguese culinary traditions. The dish is widely believed to have been inspired by the Portuguese bifana, a pork sandwich introduced during the colonial period, and later adapted using local ingredients and preparation methods. One of the most famous vendors associated with popularizing the snack is Tai Lei Loi Kei, a Macau eatery established in 1968 that is often credited with helping establish the pork chop bun as a regional specialty.