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

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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[nansie]

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”.

[foodonfire]

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

[Ridiculous-Badger]

Lucas is one of the greatest chef educators of our generation

[stylesismyhusband]

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🤩

[mollymainstream]

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!!!

[christopherhaupt]

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

[xKellogsx]

You have no idea how you have changed my life with this video. I have lived in the US (after moving from the UK where Hong Kong food is popular) for 20 plus years and could not figure out for the life of me why the chops here are so fat and flavorless compared to the crispy, juicy kind i grew up with. Until your video. It's a different cut! I'm rushing right out to my butchers and demanding they cut me one the proper way. Thank you!! You have ended years of torment and misery!

[corgeousgeorge]

Lucas explains things 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.

[nativegurl]

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. 😋

[squares]

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

[kantemirovskayalightninga]

Almost forgot, after living in 14+ countries around the world throughout my life and enjoying the food and everyone of them and their neighbors, I appreciate the added cultural context you add to a lot of your videos. I really appreciate it.

[KupCaKeDelight]

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. 😊❤❤❤❤❤❤

[AliasHSW]

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

[rickhayhoe]

Reminds me of my first visit to Hong Kong on R&R from Viet Nam in 1968. I stayed at what was at the time a cheap hotel on Nathan Road in Kowloon. Downstairs was a diner that served lunch to workers and apparent middle school students. The food was simple, unadorned and delicious, and cheap! I ate lunch there three out of the five days I was in Hong Kong. Never forgot the clangorous, fragrant atmosphere, and on all subsequent trips to Hong Kong I have gravitated to such cha chaan tengs for a quick lunch on the move. This bit of nostalgia has me subscribing to Chef Sin's channel, although I've been motivated to try some of his more traditional recipes as well.

[joeyip]

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 Youtube showing people how to cook these local dishes. Thank You.

[atlasssss]

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

[msleecube]

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.

[nkrulez]

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

[TheRambler]

Fantastic video, very informative and to the point. I'll be looking up more about you Mr Lucas Sins. I'm also looking forward to making this simple yet delicious dish!

[kantemirovskayalightninga]

Lucas, I watch a lot of cooking channels and love to cook and Even freelanced just to learn in Germany and Italy. I have to say there’s only two chefs that I really honestly learned a ton from just by their method of doing the videos, one is you and the other Is chef Jean-Pierre. You both have a way that is not even similar but a way that you’re just at ease on the camera and you’re explaining it like I’m sitting there with you and you’re telling me don’t worry about this or don’t worry about that or pay attention to this and this is why. That Why? is very important. I have to I have to say I really appreciate it and enjoy your videos