Hong Kong-Style Pork Chops With Onions | Why It Works with Lucas Sin | Food52

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  • Опубликовано: 26 июн 2024
  • In this episode of Why it Works, Lucas Sin prepares a Hong Kong classic: Chinese Pork Chops. This filling meal comes together quickly with simple ingredients. Lucas explains expert tips to properly tenderize your pork chops, making a perfect sauce, and how all the flavors come together to make a classic dinner.
    On Chinese Pork Chops: "In the bustling, aromatic world of Hong Kong's cha chaan tengs, or diners, there exists a cherished culinary tradition for lunch: dishes served over a bed of rice. This recipe for Hong Kong-style pork chops with onions is a dish from that weekly rotation of set lunches and a staple for many Hong Kongers. . . it becomes a complete meal that's both satisfying and imbued with a sense of nostalgia for locals and those abroad alike." - Lucas
    CHAPTERS:
    00:00 - Introduction
    00:32 - Pork Chops VS Pork Loin Chops
    01:18 - Tenderizing the Pork Chop
    02:30 - Marinating the Pork
    03:57 - Baking Soda In Your Marinade?
    06:28 - Prep Your Onions
    07:44 - Building Your Sauce
    10:08 - Cook the Pork Chops
    12:36 - Build the Onion Pan Sauce
    13:47 - Plating the Dish
    14:37 - Tasting!
    GET THE RECIPE:
    Recipe Name: food52.com/recipes/90157-chin...
    PRODUCTS FEATURED IN THIS VIDEO:
    Staub Skillet: food52.com/shop/products/7230...
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Комментарии • 198

  • @foodonfire3662
    @foodonfire3662 Месяц назад +154

    In addition to encyclopedic cooking knowledge, Mr. Sin understands what people don't understand about cooking. He is an extraordinary teacher.

    • @calvinwong365
      @calvinwong365 Месяц назад +5

      this guy literally explains everything in english that chinese people cant explain lol its really hard to explain these methods from chinese to english .why you need 2nd or 3rd generation like Sin. hes truly a great ambassador for hong kong food and cooking. cantonese cooking is dying out in america/canada. it cant keep up anymore cause due to the hard labour behind it and the long long hours. inflation also destorying the true art of cantonese cooking. just like how some dont respect italian cooking. chinese and italian food were the most dominate in late 80s 90s

  • @nansie
    @nansie Месяц назад +154

    This is the video that all Chinese kids watching their parents cook needed. Explaining rather than being told “just watch and learn / this is just how it’s done”.

    • @maggiec.757
      @maggiec.757 Месяц назад +1

      Well said! Now, I can watch and make this delicious dish without feeling intimidated.

    • @miaomiaochan
      @miaomiaochan 13 дней назад

      My dad's like that. He doesn't measure any ingredients, so it's hard to learn how to make his dishes properly.

    • @Drownedinblood
      @Drownedinblood 12 дней назад

      Speak for yourself...

    • @Drownedinblood
      @Drownedinblood 12 дней назад

      ​@miaomiaochan I'm going to tell you rn, a lot of actual professional chefs do not measure..they only do so when it's extremely important.

    • @lee-oh4189
      @lee-oh4189 12 дней назад +1

      @@Drownedinblood most people aren't professional chefs so if you're first learning a dish or just new to cooking, it's best to have appropriate measurements at the start.

  • @RidiculousBadgerGames
    @RidiculousBadgerGames Месяц назад +111

    Lucas is one of the greatest chef educators of our generation

    • @AliasHSW
      @AliasHSW Месяц назад +2

      Ha! I just made the comment that he is the Martin Yan and Ming Tsai for this generation representing Chinese cuisine

    • @RidiculousBadgerGames
      @RidiculousBadgerGames Месяц назад

      Truth

    • @20cent
      @20cent 13 дней назад

      Ah yes, we always need one in 202x youtube comments section, an over the top and hyperbolic praise. This is an a-ok video for a very mid dish (I eat that on weekly basis in Hong Kong, from bad or good restaurant, nothing to write home about)

  • @mollymainstream8005
    @mollymainstream8005 Месяц назад +35

    I appreciate the down to business attitude and not wasting my life with a crazy voice and unrelated material and shameless promotion. THIS is HOW it's done!! 😊😊❤🎉👍👏😍thank you for posting!!!

  • @AliasHSW
    @AliasHSW Месяц назад +23

    Lucas Sin the the Martin Yan and Ming Tsai of the current generation for Chinese cuisine.

  • @christopherhaupt8676
    @christopherhaupt8676 Месяц назад +47

    Lucas has definitely become my favorite. There is so much good, useful information in all his videos!

  • @KupCaKeDelight
    @KupCaKeDelight Месяц назад +8

    I feel the same, I will watch anything
    Chef Sin is in because he is humbly educational. Explains in great detail and love the pride in Asian cultures. It’s refreshing because finally some one actually knows what their talking about.😊😊😊😊😊 I love it. I never want him to stop teaching and cooking. 😊❤❤❤❤❤❤

  • @goodcompanycoffee
    @goodcompanycoffee Месяц назад +78

    I can listen to Lucas talk all day

  • @nativegurl8886
    @nativegurl8886 Месяц назад +25

    I ❤ my boo, Lucas. 😍🥰🔥 Each recipe-video exudes his pride for his culture and his passion for food. Also, his technique and explanation are off the chart. 👏🏾💯
    His teaching of the history of food makes it intriguing. I can confidently say I can try to make this recipe. Looks delish. 😋

  • @corgeousgeorge
    @corgeousgeorge Месяц назад +7

    Lucas explains things SOOOOO friggin well. I learn so much from him and how he tells us why each ingredient is useful and what to use if you don't have a particular ingredient. The butchering episode with the chinatown butcher was INCREDIBLY informative and helpful.

  • @59squares
    @59squares Месяц назад +39

    Great stuff! Lucas continues to be my favourite food presenter. Would love to hopefully see a video from Lucas on baked pork chop rices (just so that I can copy his take on it) haha

    • @RonsarLo
      @RonsarLo Месяц назад

      Yes please. Baked pork chop rice!

  • @stylesismyhusband
    @stylesismyhusband Месяц назад +254

    I’m Muslim and don’t eat pork. But why am I watching this video? Because Lucas is the GOATTTT. I’ll watch anything he’s in because I learn so much from him🤩

    • @maktiki
      @maktiki Месяц назад +20

      Just use lamb chops

    • @clee89
      @clee89 Месяц назад +10

      I don’t eat meat and yet I’m here too haha

    • @scoliva
      @scoliva Месяц назад +8

      Change pork out for chicken bro.

    • @bembeegaile
      @bembeegaile Месяц назад +3

      the power of lucas sin!

    • @TrueblueMalaysian
      @TrueblueMalaysian Месяц назад +9

      I always tell my Muslim friends that they can use beef instead. No harm, no foul.

  • @joeyip4381
    @joeyip4381 Месяц назад +4

    This is not only for workers but it also reminds me what I used to eat at least once a week when I was studying in secondary school.
    It is so great to find you only RUclips showing people how to cook these local dishes. Thank You.

  • @GadgetsGearCoffee
    @GadgetsGearCoffee 24 дня назад +1

    This is how cooking shows should be. Having the history and fun facts of the dish as well as cooking tips and tricks

  • @msleecube
    @msleecube Месяц назад +2

    Admittedly, I am not a fan of this dish, but I am here to learn from Lucas. Thanks for bringing your love for Hong Kong Cantonese cooking to the masses.

  • @fatdoi003
    @fatdoi003 Месяц назад +2

    if you want to use baking soda, DO NOT sprinkle as the powder may concentrate on some area making the taste quite strong.. dissolve the powder in water so it will spread evenly.....
    only put oil in on the last step of the marinate as oil locks up the meat to prevent anything going in and out.... so if oil goes in from start, the meat will not absorb all the marinate flavours and reaction from baking soda etc.....

  • @Ridhostarr
    @Ridhostarr 9 дней назад

    I don't even eat pork but love how he explains it until finished.

  • @nkrulez
    @nkrulez 17 дней назад

    best youtube chef. explains everything clearly and goes into details. MARRY ME LUCAS!!!!

  • @TheCookworm
    @TheCookworm Месяц назад +2

    No Lucas, welcome back to the Food 52 kitchen. Always a pleasure to see more content from you! ❤

  • @peter320vn
    @peter320vn 16 дней назад +2

    Let the baking soda tenderize the meat by itself first. Rinse the baking soda of the meat before marinate. It help reduce the alkaline taste.

  • @MosesFalconi
    @MosesFalconi 27 дней назад +1

    Lucas videos cannot stop. Ever

  • @geraldine3636
    @geraldine3636 Месяц назад +2

    I have been waiting for the longest time for this classic pork chop dish!

  • @marijkeschellenbach2680
    @marijkeschellenbach2680 Месяц назад +2

    Love watching him and the dishes he cooks!

  • @c4lidutz
    @c4lidutz Месяц назад +6

    Lucas, in Indonesia we wrap our meat in papaya leaves before we cook it to tenderize them 😊

  • @NgArclite
    @NgArclite Месяц назад +2

    My mom used to make this all the time. Still one of my all time favorite meals

  • @mingfaiyuen
    @mingfaiyuen Месяц назад +2

    Lucas should make a video about how to make the HK style baked pork chop rice with the tomato sauce. It is a traditional dish of hong kong.

  • @atlasssss0126
    @atlasssss0126 Месяц назад +1

    I am Shanghainese, and I can confirm Lucas is right on the 'spicy soy sauce' part! Damn good research!

  • @nekro5342
    @nekro5342 Месяц назад +3

    That was a very informative video. Loved how each ingredient was explained.

  • @worldwidewashington
    @worldwidewashington Месяц назад +3

    My god I love Chef Lucas so much

  • @clippertalk
    @clippertalk 18 дней назад

    Lucas Sin is my fav food commentator

  • @portisleft6483
    @portisleft6483 Месяц назад +1

    Love following you demo cooking!

  • @AntonJakovlev-je6ct
    @AntonJakovlev-je6ct Месяц назад +2

    I'm brother of a pig, that was fried in this video. But why am I watching this video? Because Lucas is the GOATT. I'll watch anything he's in because I learn so much from him!

  • @JeanPierreYin
    @JeanPierreYin Месяц назад +2

    explain and cooking are so easy to understand no fancy thing the best

  • @Npys80
    @Npys80 Месяц назад

    The man can cook! Love the way he educates while making delicious cross cultural delicacies…

  • @AlixandButtons
    @AlixandButtons 28 дней назад

    Cooked this today as I had all the ingredients. Incredible and fairly simple!

  • @omiomardreamer0929
    @omiomardreamer0929 Месяц назад +1

    Yes, Lucas!

  • @moony1289
    @moony1289 Месяц назад +1

    As a brit I LOVE hearing an American nailing the pronunciation of Worcestershire - nice one!

  • @pic3011
    @pic3011 29 дней назад

    Woah, Amazing amount of cooking tips, thanks !

  • @suziedepingu
    @suziedepingu Месяц назад

    Great to see Lucas sharing my favourite dish!!!!! definitely opened up to more knowledge for Canton Chinese cooking.

  • @harutran4703
    @harutran4703 Месяц назад +1

    His explanation and knowledge is just so seamless. Also I know he said no garnish but I need my herbs 😂

  • @archiekleung
    @archiekleung Месяц назад +2

    Very nice. Tks.

  • @JasonWan88
    @JasonWan88 Месяц назад +2

    Love the Lucas series

  • @Muhammadsliter
    @Muhammadsliter 14 дней назад

    Looks bomb! I’ll definitely try this recipe

  • @ptg01
    @ptg01 Месяц назад

    I watched my parents cook using their own imagination without formal, printed recipes... . and have always wondered about 'cause and effect' of different ingredients. Well done !

  • @popurm
    @popurm Месяц назад +1

    Lucas Sin is literally carrying this whole channel

  • @duperpokgab
    @duperpokgab Месяц назад +1

    Towards the end I was thinking "If only there is a fried egg to go with this" and then Lucas immediately asked for more money. Dang!

  • @RyanMartin-wg7gm
    @RyanMartin-wg7gm Месяц назад +1

    Right on Brother thanks alot I love to cook especially Asian food it works out good for my Alaska lifestyle you can have a good meal all the time with dried rice and beans thanks again see ya 😊

  • @connorbell5340
    @connorbell5340 Месяц назад

    First video I've seen of this channel and I'll definitely continue to watch more. I love watching passionate chefs teach me something while being engaging and open. I'm going to have to watch a lot more Lucas now!

  • @froggirl96
    @froggirl96 Месяц назад +1

    literally hate pork chops but i'll always watch lucas bc he taught how to make the best scrambled eggs❤

  • @jonnyfendi2003
    @jonnyfendi2003 21 день назад

    For those who want barbeque type taste....Filipinos use Mamasita marinade (the liquid bottle not the dry rub) it will taste like pork chops from a restaurant!!!

  • @iamnotfooled
    @iamnotfooled 5 дней назад

    It looks super super delicious!! Really enjoy your presentation of a beautiful HK dish

  • @Dustbrother1099
    @Dustbrother1099 Месяц назад

    Wow. Happy this popped up on my feed. Great teacher and chef.

  • @bobbymoss6160
    @bobbymoss6160 Месяц назад +1

    Hey mannnnn. Love Lucas cooking videos.

  • @kennethwu115
    @kennethwu115 25 дней назад

    Thank you chef 😁

  • @craiglawrence8457
    @craiglawrence8457 19 дней назад

    What a great find how good is this guy..

  • @Glance852
    @Glance852 Месяц назад +1

    He is literally speaking three languages in this tutorial!

  • @AGermanMan
    @AGermanMan 10 дней назад

    I don't eat meat but enjoy every video you post ! Looks delicious !

  • @nizzy116
    @nizzy116 Месяц назад +1

    thank you so much! i cook and am cantonese and thank you again that you speak the language

  • @susanstaples6171
    @susanstaples6171 Месяц назад

    You are such a great advocate for all of your culture

  • @susanstaples6171
    @susanstaples6171 Месяц назад +2

    I wish you could post every day!

  • @paul4972
    @paul4972 Месяц назад +1

    usually don’t watch long videos of recipes but you were very good and I finished the entire video i’m trying to learn Asian cooking sick of cheese. I have The correct pork chops. defrosting. Have all the ingredients I’m going for it.

  • @arshbehal6312
    @arshbehal6312 25 дней назад

    You are absolutely amazing. ❤

  • @djterence
    @djterence Месяц назад

    More Lucas Sin please!!

  • @OSheaDean
    @OSheaDean Месяц назад +1

    Best ❤️‍🔥

  • @savingpyro
    @savingpyro Месяц назад +2

    So papain is similar to bromelain in pineapples. Cool!!

  • @gt-gamingx853
    @gt-gamingx853 24 дня назад

    Like i saiddd i seee LUCASS I CLICKKK🔥💗💗💕

  • @JimUe1
    @JimUe1 Месяц назад +1

    Lucas Sin, my man.

  • @LFLFL000
    @LFLFL000 29 дней назад

    Lucas is really a down-to-earth culinary influencer

  • @FishareFriendsNotFood972
    @FishareFriendsNotFood972 Месяц назад +2

    Had no idea one could tenderize with papaya, cool!

  • @bugmanuk
    @bugmanuk Месяц назад

    Lucas is the cooking boss!

  • @pubgexecutive7276
    @pubgexecutive7276 Месяц назад

    Absolutely perfect pronunciation of ‘Worcestershire’ 👍🏾🇬🇧

  • @TheSilvercue
    @TheSilvercue Месяц назад

    Good video.

  • @azamarabear
    @azamarabear Месяц назад

    Nice😮

  • @sauceokay
    @sauceokay Месяц назад +1

    Yes some very appropriate pork chops

  • @pretendtobenormal8064
    @pretendtobenormal8064 Месяц назад +5

    I never would have thought they use Washyoursister sauce in a Hong Kong dish.

    • @katl8825
      @katl8825 Месяц назад +3

      Shanghai style (the “spicy soy sauce”) is quite different from western style. As a Chinese-American who grew up on the former, experiencing the latter (and learning it’s what most people here mean) was an interesting experience. The Shanghai style can be used straight as a dipping sauce, it’s wonderful with fried foods like spring rolls, and also with pork or veggie steamed buns.

    • @fredleung616
      @fredleung616 Месяц назад +2

      @@katl8825 Oh that's interesting, in HK the Worcestershire sauce is very similar to the British version. In fact though a few local brands make it British brands like Lea & Perrins are quite common. Didn't know it was different in Shanghai!

  • @jacklyncheung4993
    @jacklyncheung4993 Месяц назад +3

    Does Lucas have a cookbook yet?

  • @gururio
    @gururio Месяц назад

    I usually dry the chops with a paper towel before marinating. And use egg white to tenderize meat.

  • @randokuruza
    @randokuruza 20 дней назад

    this marinade and sauce is used in home cooking at least 3-4 times a week in HK houses

  • @passy99
    @passy99 13 дней назад

    First video of yours I've seen. Nice recipe and will probably make it, but would be great if there were some overhead shots of the food in the pan while cooking. Particularly the part when you were adding the cornflour slurry to thicken the sauce. Adding it in stages is a great tip but would like to know from a visual perspective when to stop.

  • @Righteous1ist
    @Righteous1ist Месяц назад

    Yum

  • @irisnov11
    @irisnov11 24 дня назад

    Like you teaching the Cantonese names as well thanks 😊

  • @JustSomeBakingShow
    @JustSomeBakingShow Месяц назад

    Thought u said "Gonna plate it like a *Porkman* blue collar lunch"😂😂 Thanks for the great video:)

  • @hamfat347
    @hamfat347 Месяц назад +2

    I think Adolph’s meat tenderizer was made of papain.

  • @ljy8123
    @ljy8123 Месяц назад +1

    What about ginger juice? I use all the time to tenderise pork meat before stir frying

  • @mohdzaidibinzakaria7524
    @mohdzaidibinzakaria7524 24 дня назад

    Lucas is one fine chef! Damn good looking handsome man

  • @bluesywalker501
    @bluesywalker501 3 дня назад

    that sauce reminded me of Tai Ping Koon Restaurant

  • @tripackonetooth4910
    @tripackonetooth4910 22 дня назад

    Pineapple peels are also very good at tenderizing meats (the fruit itself too, but might flavor the meat way more) 😆

  • @theredbar-cross8515
    @theredbar-cross8515 Месяц назад

    It blows my mind how baking soda as a meat tenderizer isn't common knowledge yet.
    Everyone has baking soda, and everyone needs to tenderize meat. And yet most American home cooks have no idea of this hack.

  • @iolithblue
    @iolithblue Месяц назад +2

    Chef can we use pineapple for the same tenderizing?

  • @Briguy1027
    @Briguy1027 29 дней назад

    What is better about potato starch? I just want to know, if I can get some from the Chinese Market.

  • @jenniferchan7616
    @jenniferchan7616 Месяц назад +1

    Can you make curry beef tendon next? Thanks!

  • @marcusaurelius3406
    @marcusaurelius3406 Месяц назад

    Does anyone know where to find that cutting board? I want one!

  • @Oct14cya
    @Oct14cya Месяц назад +1

    It reminds me of Mandarin Steak Fillets.

  • @oysterbay9
    @oysterbay9 27 дней назад

    Nothing like HK diner breakfasts

  • @dawuid1491
    @dawuid1491 Месяц назад

    That chopsticks feels like a safety hazad even though it's probably fine lol

  • @MrFraiche
    @MrFraiche Месяц назад

    2:35 Marinating

  • @fistfullofboomstick
    @fistfullofboomstick Месяц назад +6

    See lucas, click

  • @EnneaIsInterested
    @EnneaIsInterested Месяц назад

    Uhh, I learned about velveting, then I westernized it to where I made an aggressively apple-oriented pork bit velveting mix consisting of baking powder, black pepper, apple juice, apple vinegar and corn starch, fried those up with some apples and made an apple sauce, I would probably serve such a meal with gratinated potatoes, honestly... But that time, I just served it with rice.

  • @ghislainecolleau5624
    @ghislainecolleau5624 Месяц назад

    Hi Lucas,
    This recipe just tickkles my taste buds! I will definitely try to reproduce it very soon.
    During the video you mention that French people call the grilled bits at the bottom of the pan as "fond"! This is incorrect, it's called "suc"!
    A "fond" in French cuisine, is a reduction of veg/meat/bones with liquid. Similar to a stock.
    Nonetheless, whatever the language, the result is in the taste! I'm sure I'll be licking my fingers clean after eating this dish....
    Look forward to seeing more of your recipes

  • @gasun1274
    @gasun1274 13 дней назад

    We use papaya leaves