Typically, pieces of pork are battered and deep fried to add texture to the exterior of the meat. Sweet and sour pork (甜酸肉, also known as 咕嚕肉 or 咕咾肉) is a classic part of Cantonese cuisine. However, whenever there was sweet and sour pork on the table, we’d see her extending her chopsticks across the dinner table to reach for piece after piece of juicy pork. We all loved the sweet and tangy flavors of the pork, but no one loved it more than my grandmother! She was a petite Chinese lady who didn’t always have a big appetite. It was something that Mama Lin bought often from Chinese BBQ shops (燒臘舖) for dinner. I have many fond memories of eating sweet and sour pork with my family when I was growing up. Don't tenderize using cleaver 3.Thank you to the National Pork Board for sponsoring this post! The above are my general observations on why your dish might have fallen a bit short. I personally prefer tasting the natural meat juices on the inside and having the flavour of the sauce on the outside. For example, meats soaked in brine for hours will often be tender but not juicy. Also note that increased marinating time will decrease the juices in the meat. As for flavour, for this dish, the flavour is from the sauce which is why marination is short. This can result in improper searing and drying out the meat. You're actually increasing the surface area of the meat and creating more holes for the juices to escape. Depending on the application and the type of meat, I don't usually like to tenderize (using the clever end) the meat because it causes more loss in natural juices during frying unless you're using a super hot wok (but even that may not work). The lower temperature braising will soften and breakdown the membranes so that the meat is tender. Then you can cook it at a lower temperature until meat is fully cooked. Sear the pork on medium-high or high heat to get a good sear on both sides. Pork should be at room temperature before frying. The key to tender pan-fried pork is searing. Pork butt is generally more tender than pork chops due to higher fat content. Hi Shelly, thanks for trying out my recipe! I prefer using pork butt for this recipe.
DEEP FRIED PORK CHOPS RECIPE CHINESE FULL
Given the origins of ketchup, is Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒 still a westernized dish or a Chinese dish? Regardless of the category, all that really matters is that it’s easy, yummy and goes great with rice!įor the full Hong Kong experience, how about adding a Hong Kong Lemon Tea 港式檸檬茶? Looking for more recipes? Check out my Hong Kong café recipe section. You can use the recipe for chicken, beef or fish.
It’s a great summer dish that can stimulate your appetite even during hot weather. My Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒 is a very simple recipe that the whole family will love, especially kids. They all contained fermented seafood and meats. Prior to this, there was oyster ketchup, mushroom ketchup, anchovy ketchup and much more. It's pretty much the same recipe today and is the most popular version of ketchup. The British added tomatoes to it in the 1800’s, and they removed the fish and meat components. At the time, the Malaysians and Indonesians called it "kecap". The British acquired some in Malaysia and brought it back to England in the 1700’s. Fish sauce was invented in 300BC and was traded by merchants from Fujian province to other parts of Asia. Basically, it's the “fish sauce” that we know of today.
Ke-tsiap was a sauce made from fermented fish and meats. Interestingly enough….the word “ketchup” and its origins are actually Chinese! It’s true! The word, Ketchup, is from the word, 膎汁, which in Hokkien Chinese dialect (also known as Min Nan dialect) sounds like “ke-tsiap”. As more westernized dishes became more desirable, and fresh tomatoes being unaffordable, ketchup was the “go to” sauce to use instead of tomatoes. In the 1970’s, the ketchup version that we know today was a very accessible and economical condiment in many Asian developing countries. Ketchup is the main ingredient in the sauce. Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒 is an easy and popular home style sweet and sour pork.
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