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”.
@@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.
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
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🤩
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!!!
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.
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. 😊❤❤❤❤❤❤
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
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.
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 TH-cam showing people how to cook these local dishes. Thank You.
@@Ria-xl7kz my statement is not a testament to his talent. It’s a testament to how the media is putting him on the representation pedestal. I’m old too. Watched MY when he had a girl assistant/sidekick, before going solo, in his PBS shows.
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.
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
I have never seen orchard of this person before but just happened on the video and I am blown away by the easy steps; the explanation; the history and cooking process. Pleasantly surprised. Well done!
Im definitely making this this week. I went to Hong Kong quiteca few times in the 90s and was on the last carrier to visit Hong Kong in 20000, before it was turned over. I always had a great time and enjoyed everything I ate therr. I had this pork chop dish a few times there and cant wait to try and make it myself . Thank you for posting it.
I am so excited to make this for my family. Thank you for the very clear, informative explanations. It is very helpful to understand the ‘why’ & the reactions of all the elements. Thank you so much for sharing these amazing recipes. My mother didn’t enjoy cooking so everything ‘tasted’ that way. No joy or excitement. Just open cans & mix together. It is so wonderful to feel your passion and delight in sharing. 🍀
I overcame my fear of cooking meat to make this recipe and it was the best decision iv ever made. This was the best thing iv ever made in my life (I’m 23F and really hot)
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!
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.
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!
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 😊
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, this dish was awesome. Your directions are spot on. The sauce was delicious and the sliced onions are a good compliment to the dish. Thank you!!!
I love Asian chefs--it was Ming Tsai who originally inspired me to try my hand at cooking. You are excellent, my friend. I can't wait to watch your other videos. Thanks for the knowledge!
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!
Just for nerds: Papain is pronounced PUH-PAYN... either way, thanks for the recipes chef, you are always a pleasure to watch and learn from. Thank you.
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.
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.....
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!!!
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!
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.
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
or you can be like him and Study the hell out of the food. But most people are just after the “perfect” dish.
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.
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)
Im learning a ton on just processing ingredients the proper way
I only found him today, and yes, an excellent communicator. The younger generation is very impressive.
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!!!
I can listen to Lucas talk all day
Lucas has definitely become my favorite. There is so much good, useful information in all his videos!
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.
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. 😊❤❤❤❤❤❤
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!
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.
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 TH-cam showing people how to cook these local dishes. Thank You.
Lucas Sin the the Martin Yan and Ming Tsai of the current generation for Chinese cuisine.
That's an insult. They don't compare to lucas sin. And i old.
@@Ria-xl7kz my statement is not a testament to his talent. It’s a testament to how the media is putting him on the representation pedestal.
I’m old too. Watched MY when he had a girl assistant/sidekick, before going solo, in his PBS shows.
I am Shanghainese, and I can confirm Lucas is right on the 'spicy soy sauce' part! Damn good research！
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.
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
I have never seen orchard of this person before but just happened on the video and I am blown away by the easy steps; the explanation; the history and cooking process. Pleasantly surprised. Well done!
Glad it was helpful!
Im definitely making this this week. I went to Hong Kong quiteca few times in the 90s and was on the last carrier to visit Hong Kong in 20000, before it was turned over. I always had a great time and enjoyed everything I ate therr. I had this pork chop dish a few times there and cant wait to try and make it myself . Thank you for posting it.
Lucas, in Indonesia we wrap our meat in papaya leaves before we cook it to tenderize them 😊
This is how cooking shows should be. Having the history and fun facts of the dish as well as cooking tips and tricks
The man can cook! Love the way he educates while making delicious cross cultural delicacies…
I am so excited to make this for my family. Thank you for the very clear, informative explanations. It is very helpful to understand the ‘why’ & the reactions of all the elements. Thank you so much for sharing these amazing recipes. My mother didn’t enjoy cooking so everything ‘tasted’ that way. No joy or excitement. Just open cans & mix together. It is so wonderful to feel your passion and delight in sharing. 🍀
His cooking knowledge has so much depth and he's dang accurate. Papaya enzymes? Wow!
I overcame my fear of cooking meat to make this recipe and it was the best decision iv ever made. This was the best thing iv ever made in my life (I’m 23F and really hot)
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!
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.
best youtube chef. explains everything clearly and goes into details. MARRY ME LUCAS!!!!
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!
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 😊
That was a very informative video. Loved how each ingredient was explained.
My mom used to make this all the time. Still one of my all time favorite meals
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, this dish was awesome. Your directions are spot on. The sauce was delicious and the sliced onions are a good compliment to the dish. Thank you!!!
explain and cooking are so easy to understand no fancy thing the best
Lucas videos cannot stop. Ever
No Lucas, welcome back to the Food 52 kitchen. Always a pleasure to see more content from you! ❤
I love Asian chefs--it was Ming Tsai who originally inspired me to try my hand at cooking. You are excellent, my friend. I can't wait to watch your other videos. Thanks for the knowledge!
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!
My god I love Chef Lucas so much
I don't even eat pork but love how he explains it until finished.
His explanation and knowledge is just so seamless. Also I know he said no garnish but I need my herbs 😂
My son hated pork chops until I made this. 😊 Thank you for this recipe!
Lucas has a very persuasive yet restrained form of narration that does not need over-the-top reactions.
Lucas has real passion.. it shows
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.
Man's a chef and a surgeon! 👌🏻
I love you, Chef Sin! Great lesson, well explained!
literally hate pork chops but i'll always watch lucas bc he taught how to make the best scrambled eggs❤
Cooked this today as I had all the ingredients. Incredible and fairly simple!
Love watching him and the dishes he cooks!
So papain is similar to bromelain in pineapples. Cool!!
As a brit I LOVE hearing an American nailing the pronunciation of Worcestershire - nice one!
Just for nerds: Papain is pronounced PUH-PAYN... either way, thanks for the recipes chef, you are always a pleasure to watch and learn from. Thank you.
First episode I’ve seen. This guy knows what he’s talking about.
Excellent.
Subscribed 👍
I made this yesterday for my folks and they were impressed with how much more succulent shoulder is compared to chops!
You are the best ! Love your method of cooking. Amazing man .
Great to see Lucas sharing my favourite dish!!!!! definitely opened up to more knowledge for Canton Chinese cooking.
I have been waiting for the longest time for this classic pork chop dish!
thank you so much! i cook and am cantonese and thank you again that you speak the language
Well Done !! Thank YOU ... Appreciate your Presentation .
Lucas Sin is my fav food commentator
hey Lucas, Papain is pronounced PA-PAIN. Thanks for the channel!
It looks super super delicious!! Really enjoy your presentation of a beautiful HK dish
Tried this recipe today and it was yums!
first time viewer. I love Lucas' teaching style. Really knowledgeable and easy to parse!
You are such a great advocate for all of your culture
What an awesome video! Informative, interesting, no nonsense asian cooking. Gotta like the Chef as well - subscribed!
I don't eat meat but enjoy every video you post ! Looks delicious !
Does Lucas have a cookbook yet?
Like all of your cooking tips. Thank Lucas😊
Absolutely perfect pronunciation of ‘Worcestershire’ 👍🏾🇬🇧
Outstanding Combination 🙏🏼🤤
Hong Kong 🇭🇰 is Not CCP’s China #☂️
Had no idea one could tenderize with papaya, cool!
Wow. Happy this popped up on my feed. Great teacher and chef.
Love the Lucas series
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.
What a great find how good is this guy..
Hey mannnnn. Love Lucas cooking videos.
What a great presentation style.
Looks bomb! I’ll definitely try this recipe
I wish you could post every day!
Woah, Amazing amount of cooking tips, thanks !
Can you make curry beef tendon next? Thanks!
Lucas is really a down-to-earth culinary influencer
I usually dry the chops with a paper towel before marinating. And use egg white to tenderize meat.
What about ginger juice? I use all the time to tenderise pork meat before stir frying
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.....
Love following you demo cooking!
More Lucas Sin please!!
Lucas is the cooking boss!
Great video. Liked and subscribed. Cheers everyone.
Very nice. Tks.
Your pronunciation was spot on
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!!!
This is almost similar to Bistek ❤ i will try this!
Love Lucas Sin.
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!
Chef can we use pineapple for the same tenderizing?
Looks delicious.