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...
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In addition to encyclopedic cooking knowledge, Mr. Sin understands what people don't understand about cooking. He is an extraordinary teacher.
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
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”.
Well said! Now, I can watch and make this delicious dish without feeling intimidated.
My dad's like that. He doesn't measure any ingredients, so it's hard to learn how to make his dishes properly.
Speak for yourself...
@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.
@@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.
Lucas is one of the greatest chef educators of our generation
Ha! I just made the comment that he is the Martin Yan and Ming Tsai for this generation representing Chinese cuisine
Truth
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)
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!!!
Lucas Sin the the Martin Yan and Ming Tsai of the current generation for Chinese cuisine.
Lucas has definitely become my favorite. There is so much good, useful information in all his videos!
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. 😊❤❤❤❤❤❤
I can listen to Lucas talk all day
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. 😋
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.
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
Yes please. Baked pork chop rice!
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🤩
Just use lamb chops
I don’t eat meat and yet I’m here too haha
Change pork out for chicken bro.
the power of lucas sin!
I always tell my Muslim friends that they can use beef instead. No harm, no foul.
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.
This is how cooking shows should be. Having the history and fun facts of the dish as well as cooking tips and tricks
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.
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.....
I don't even eat pork but love how he explains it until finished.
best youtube chef. explains everything clearly and goes into details. MARRY ME LUCAS!!!!
No Lucas, welcome back to the Food 52 kitchen. Always a pleasure to see more content from you! ❤
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.
Lucas videos cannot stop. Ever
I have been waiting for the longest time for this classic pork chop dish!
Love watching him and the dishes he cooks!
Lucas, in Indonesia we wrap our meat in papaya leaves before we cook it to tenderize them 😊
My mom used to make this all the time. Still one of my all time favorite meals
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.
I am Shanghainese, and I can confirm Lucas is right on the 'spicy soy sauce' part! Damn good research！
That was a very informative video. Loved how each ingredient was explained.
My god I love Chef Lucas so much
Lucas Sin is my fav food commentator
Love following you demo cooking!
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!
explain and cooking are so easy to understand no fancy thing the best
The man can cook! Love the way he educates while making delicious cross cultural delicacies…
Cooked this today as I had all the ingredients. Incredible and fairly simple!
Yes, Lucas!
As a brit I LOVE hearing an American nailing the pronunciation of Worcestershire - nice one!
Woah, Amazing amount of cooking tips, thanks !
Great to see Lucas sharing my favourite dish!!!!! definitely opened up to more knowledge for Canton Chinese cooking.
His explanation and knowledge is just so seamless. Also I know he said no garnish but I need my herbs 😂
Very nice. Tks.
Love the Lucas series
Looks bomb! I’ll definitely try this recipe
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 !
Lucas Sin is literally carrying this whole channel
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!
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 😊
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!
literally hate pork chops but i'll always watch lucas bc he taught how to make the best scrambled eggs❤
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!!!
It looks super super delicious!! Really enjoy your presentation of a beautiful HK dish
Wow. Happy this popped up on my feed. Great teacher and chef.
Hey mannnnn. Love Lucas cooking videos.
Thank you chef 😁
What a great find how good is this guy..
He is literally speaking three languages in this tutorial!
I don't eat meat but enjoy every video you post ! Looks delicious !
thank you so much! i cook and am cantonese and thank you again that you speak the language
You are such a great advocate for all of your culture
I wish you could post every day!
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.
You are absolutely amazing. ❤
More Lucas Sin please!!
Best ❤️🔥
So papain is similar to bromelain in pineapples. Cool!!
Like i saiddd i seee LUCASS I CLICKKK🔥💗💗💕
Lucas Sin, my man.
Lucas is really a down-to-earth culinary influencer
Had no idea one could tenderize with papaya, cool!
Lucas is the cooking boss!
Absolutely perfect pronunciation of ‘Worcestershire’ 👍🏾🇬🇧
Good video.
Nice😮
Yes some very appropriate pork chops
I never would have thought they use Washyoursister sauce in a Hong Kong dish.
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.
@@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!
Does Lucas have a cookbook yet?
I usually dry the chops with a paper towel before marinating. And use egg white to tenderize meat.
this marinade and sauce is used in home cooking at least 3-4 times a week in HK houses
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.
Yum
Like you teaching the Cantonese names as well thanks 😊
Thought u said "Gonna plate it like a *Porkman* blue collar lunch"😂😂 Thanks for the great video:)
I think Adolph’s meat tenderizer was made of papain.
What about ginger juice? I use all the time to tenderise pork meat before stir frying
Lucas is one fine chef! Damn good looking handsome man
that sauce reminded me of Tai Ping Koon Restaurant
Pineapple peels are also very good at tenderizing meats (the fruit itself too, but might flavor the meat way more) 😆
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.
Chef can we use pineapple for the same tenderizing?
What is better about potato starch? I just want to know, if I can get some from the Chinese Market.
Can you make curry beef tendon next? Thanks!
Does anyone know where to find that cutting board? I want one!
It reminds me of Mandarin Steak Fillets.
Nothing like HK diner breakfasts
That chopsticks feels like a safety hazad even though it's probably fine lol
2:35 Marinating
See lucas, click
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.
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
We use papaya leaves