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!
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27 Comments
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I feel like we need to talk more about how fine this man is.
You are such a great advocate for all of your culture
Yeah people who don't know how to eat like mostly lean meat which is so dry and way less flavorful.
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
Western people idiotically bash the meat with mallets bashinf the fibres into each other so its not tender.
Dude, cut the chit chat and get to cooking.
Wow. Happy this popped up on my feed. Great teacher and chef.
Does anyone know where to find that cutting board? I want one!
I love watching Lucas Sin massage his meat
I know close to nothing about Chinese, but was that Jyutping for the romanization? It's soooo weird to me, with the J instead of Y, z instead of j, not including the h sounds at all…I feel like I haven't seen it very much, but then again I suppose I have probably only really seen mandarin romanizations mostly?
laotai arui youtube channel
No garlic? I would probably microplane some garlic into the marinade and add MSG), aside from this. Perfection
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.
Yum
I am Shanghainese, and I can confirm Lucas is right on the 'spicy soy sauce' part! Damn good research！
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…..
Hey mannnnn. Love Lucas cooking videos.
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 !
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!
The man can cook! Love the way he educates while making delicious cross cultural delicacies…
Good video.
Lucas Sin the the Martin Yan and Ming Tsai of the current generation for Chinese cuisine.
It reminds me of Mandarin Steak Fillets.
2:35 Marinating
I wish you could post every day!
I can’t see the food bro you need to bring the camera closer
He is literally speaking three languages in this tutorial!