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

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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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Опубликовано:

2 июн 2024

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Комментарии : 160

@nansie 13 дней назад

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 6 дней назад

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

@foodonfire3662 13 дней назад

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

@calvinwong365 7 дней назад

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

@RidiculousBadgerGames 13 дней назад

Lucas is one of the greatest chef educators of our generation

@AliasHSW 10 дней назад

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

@RidiculousBadgerGames 10 дней назад

Truth

@goodcompanycoffee 14 дней назад

I can listen to Lucas talk all day

@mollymainstream8005 12 дней назад

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!!!

@stylesismyhusband 14 дней назад

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 14 дней назад

Just use lamb chops

@clee89 13 дней назад

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

@scoliva 13 дней назад

Change pork out for chicken bro.

@bembeegaile 13 дней назад

the power of lucas sin!

@TrueblueMalaysian 13 дней назад

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

@AliasHSW 10 дней назад

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

@christopherhaupt8676 14 дней назад

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

@59squares 14 дней назад

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 13 дней назад

Yes please. Baked pork chop rice!

@nativegurl8886 14 дней назад

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 13 дней назад

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.

@KupCaKeDelight 11 дней назад

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. 😊❤❤❤❤❤❤

@joeyip4381 11 дней назад

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 RU-vid showing people how to cook these local dishes. Thank You.

@MosesFalconi 2 дня назад

Lucas videos cannot stop. Ever

@msleecube 12 дней назад

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.

@c4lidutz 14 дней назад

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

@mingfaiyuen 12 дней назад

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.

@worldwidewashington 12 дней назад

My god I love Chef Lucas so much

@marijkeschellenbach2680 13 дней назад

Love watching him and the dishes he cooks!

@kennethwu115 20 часов назад

Thank you chef 😁

@geraldine3636 13 дней назад

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

@portisleft6483 14 дней назад

Love following you demo cooking!

@JasonWan88 12 дней назад

Love the Lucas series

@AntonJakovlev-je6ct 13 дней назад

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!

@TheCookworm 13 дней назад

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

@harutran4703 11 дней назад

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

@moony1289 11 дней назад

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

@pic3011 4 дня назад

Woah, Amazing amount of cooking tips, thanks !

@nekro5342 11 дней назад

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

@AlixandButtons 4 дня назад

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

@JeanPierreYin 13 дней назад

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

@susanstaples6171 11 дней назад

I wish you could post every day!

@archiekleung 13 дней назад

Very nice. Tks.

@Npys80 10 дней назад

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

@arshbehal6312 День назад

You are absolutely amazing. ❤

@NgArclite 12 дней назад

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

@bobbymoss6160 10 дней назад

Hey mannnnn. Love Lucas cooking videos.

@froggirl96 13 дней назад

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

@Dustbrother1099 9 дней назад

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

@omiomardreamer0929 14 дней назад

Yes, Lucas!

@bugmanuk 5 дней назад

Lucas is the cooking boss!

@suziedepingu 6 дней назад

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

@ptg01 10 дней 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 !

@RyanMartin-wg7gm 12 дней назад

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 😊

@duperpokgab 10 дней назад

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!

@savingpyro 13 дней назад

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

@connorbell5340 6 дней 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!

@nizzy116 13 дней назад

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

@djterence 7 дней назад

More Lucas Sin please!!

@azamarabear 7 дней назад

Nice😮

@susanstaples6171 9 дней назад

You are such a great advocate for all of your culture

@LFLFL000 5 дней назад

Lucas is really a down-to-earth culinary influencer

@OSheaDean 13 дней назад

Best ❤️‍🔥

@FishareFriendsNotFood972 14 дней назад

Had no idea one could tenderize with papaya, cool!

@Glance852 11 дней назад

He is literally speaking three languages in this tutorial!

@TheSilvercue 10 дней назад

Good video.

@pretendtobenormal8064 14 дней назад

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

@katl8825 14 дней назад

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 13 дней назад

@@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!

@popurm 7 дней назад

Lucas Sin is literally carrying this whole channel

@paul4972 6 дней назад

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.

@sauceokay 12 дней назад

Yes some very appropriate pork chops

@jacklyncheung4993 13 дней назад

Does Lucas have a cookbook yet?

@JimUe1 13 дней назад

Lucas Sin, my man.

@pubgexecutive7276 8 дней назад

Absolutely perfect pronunciation of ‘Worcestershire’ 👍🏾🇬🇧

@JustSomeBakingShow 5 дней назад

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

@atlasssss0126 10 дней назад

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

@gururio 5 дней назад

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

@Righteous1ist 10 дней назад

Yum

@ljy8123 12 дней назад

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

@irisnov11 4 часа назад

Like you teaching the Cantonese names as well thanks 😊

@hamfat347 13 дней назад

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

@iolithblue 13 дней назад

Chef can we use pineapple for the same tenderizing?

@Oct14cya 11 дней назад

It reminds me of Mandarin Steak Fillets.

@BruceLeedar 5 дней назад

Fun/pedantic fact: fond doesn't refer to the brown bits, it refers to the sauce made from deglazing the brown bits. Best to just call them brown bits in English.

@jenniferchan7616 11 дней назад

Can you make curry beef tendon next? Thanks!

@oysterbay9 3 дня назад

Nothing like HK diner breakfasts

@fatdoi003 10 дней назад

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.....

@OSheaDean 13 дней назад

Always pay extra for the fried egg 🍳

@Briguy1027 5 дней назад

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

@dawuid1491 7 дней назад

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

@JonathanStanley 14 дней назад

I refer to Worcestershire sauce is "gweilo soy-sauce" 🤣

@wahn10 13 дней назад

It's an apt description lol

@JonathanStanley 13 дней назад

@@wahn10 鬼佬豉油... just rolls off the tongue in Cantonese 🤣

@krs48 12 дней назад

It’s more like fish sauce lemon chicken

@ghislainecolleau5624 9 дней 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

@adeboyeawomolo9188 13 дней назад

What is Lucas full name? Love his cooking!!

@lepidoptery 13 дней назад

lucas sin

@DavidBrown310 10 дней назад

No garlic? I would probably microplane some garlic into the marinade and add MSG), aside from this. Perfection

@gilbertyew1033 11 дней назад

Lucas. You gotta explain why the oil has to be shimmering or smoking to start cooking the meat

@EnneaIsInterested 10 дней 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.

@marcusaurelius3406 9 дней назад

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

@MrFraiche 11 дней назад

2:35 Marinating

@fistfullofboomstick 14 дней назад

See lucas, click

@KryCaNe 13 дней назад

I’m here for the eloquence.

@shashankbj3804 5 дней назад

Tip: You can get raw papaya to get over the sweet taste

@shl6367 8 дней назад

Yes!!! We call W sauce spicy soy sauce. Omg 😭

@robertbrewer2190 14 дней назад

Wonderful! Would okonomiyaki sauce work?

@sujitd 13 дней назад

Okonomiyaki sauce is a combo of oyster sauce, ketchup, sugar, and Worcestershire sauce. Should get you in the ball park.

@robertbrewer2190 13 дней назад

@@sujitd Thanks, it seems several of the ingredients are the same.

@ukno918 7 дней назад

you could add some garlic

@Briguy1027 5 дней назад

Do Chinese restaurants spend that much time tenderizing the pork by hand? Seems like prep would take forever.

@Mesdddddd 13 дней назад

Need more sauce though

@theredbar-cross8515 8 дней 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.

@monstermushmush 13 дней назад

YEAAAAAAAAAAAAAAAAA

@TS90111 9 дней назад

I feel like we need to talk more about how fine this man is.

@13c11a 12 дней назад

You need to have better camera shots. We don't really see the food cooking, which is better than just hearing you telling us about what you are seeing.