Sweet & Sour Cantonese Pork Chops Recipe

Looking for a Hong Kong street food favourite? These Cantonese Pork Chops should do the trick. Taken from Jeremy's second cookbook, 'Hong Kong Diner', expect sweet and sour flavour with signature East-meets-West style.
To find the recipe for this dish, click the link below!
bit.ly/2VyjM97
- Sweet & Sour Cantonese Pork Chops | Wok Wednesdays -
Discover Asian and Oriental cuisine in our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with expert chefs! - bit.ly/43yzPWD
Become a wokstar, join one of our classes! - bit.ly/2rqw3Pv
Visit our shop for woks, cleavers, cookbooks & more! -
UK : bit.ly/2Ub0V1O
USA : amzn.to/3uRnflc
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Got a question or inquiry?
E-mail us at: [e-mail]

[@jonathanrogerson2750]

Saved to my favourites and will definitely be gibing this a go very soon. Thanks as ever for posting and sharing your secrets,

[@colleenmayes9248]

You're not the only one salivating.

[@fel2263]

no

[@tazman5722]

This dish looks fabulously delicious Jeremy. I can't wait to try it.

[@dis82]

Turned out amazing. That's for the recipe, I improvised a bit on the sauce but worked really well. Thanks

[@SSWA0001]

So i tried this yesterday and it was absolutely phenomenal. My wife said it was the best chinese dish she has ever tasted. The prep work takes a little bit longer than the video shows, as does the cooking process, but wow, great flavours!

[@theocostantinou2972]

Made this during the first lockdown, it was amazing. Good being able to watch the master make it👌

[@no_chefs_here3194]

these look fantastic!!

[@analogworm]

Gotta try this one soon!

[@Jaysthudandblunder]

That looked seriously delicious. What I love about Wok cooking is that once you have the mise en place, the dish comes together so quickly. Means that you have to give much more time and care for your preparation. This was no exception. Will have to try this recipe out at some stage. Quick question, could you have chopped the fat up and marinated in something salty to give an Eastern version of "Pork Scratchings"?

[@coljar100]

that looks amazing

[@thepinkspidercompany]

Mr Singh's tenderising technique is fabulous. Thanks Jeremy.

[@MACK13]

That looks absolutely wonderful... I'll be making that at the weekend. How can we send you photos of our efforts? Thanks so much for taking the time to film and share. Mack and Maggie, Huddersfield

[@MP-uk1yc]

Looks really good, look forward to trying it out.

[@abotellojr4943]

Can't wait to make it !!!!!!!

[@susanyoung5879]

Made this for the first time for a girls night and it was absolutely fantastic. So easy to make and utterly delicious. The pork just melted in your mouth because it was so tender and we were all fighting over the bones! There was just enough left to have a wee portion for lunch the next day and it tasted even better. Just found your KZbin channel a couple of weeks ago and this is the third dish I’ve tried. All of them have been a total success and my knife skills have improved hugely since following your instructions. Thank you so much. Trying your lemon chicken dish for girls night next week!😂

[@SchoolofWok]

That sounds great, glad you all enjoyed! Hope the lemon chicken worked out - Chris

[@kerryf9796]

I'm drooling!!!

[@paco050974]

I am truly salivating!

[@devriestown]

Again ae absolutely amazing work of art 👍👍👍

[@backyardediblegarden]

Sweet and sour pork looks so delicious!

[@TamingTheSprue]

Pork bones=Chef’s snacks.❤️

[@feflofeflic]

... i love yours cooking and explaining things about it...big thumb up...

[@samuelgarrod8327]

This is the first time I've seen Worcestershire sauce used in Chinese cooking. I know Colmans English mustard gets used in some BIR dishes though.

[@twocvsix]

Another fabulous recipe. Made it for supper this evening. I love your videos. The way they are presented is so light hearted, and so very easy to follow and understand. Just excellent. Please do keep them coming!! Thank you so very much.

[@SchoolofWok]

Glad you like them! Thanks for subscribing! - Lee

[@briannearmstrong4538]

Yes another recipe write down in my book yummy yummy 😋 🥩💯

[@danielbostwick5601]

Luv this channel. Luv this recipe. Luv Asian cuisine and culture very very deeply!!

[@SchoolofWok]

Thanks! - Chris

[@jollyjollyme]

you make it look so easy :)

[@truth.477]

Yummy as always 😋 😍

[@julioperez1521]

Fantastic recipe!! Greetings from México and thanks Cheff!!

[@pedroarellano4266]

DANG!! I will have to make this for SURE!

[@SchoolofWok]

Definitely! - Lee

[@susanglasgow8992]

I made this tonight and it was excellent. I quite enjoyed “bashing” the chops! Thank you Jeremy. X

[@nixonuriel816]

You all probably dont give a damn but does someone know a method to get back into an instagram account?? I was stupid forgot the login password. I appreciate any tricks you can offer me!

[@brucefinn6519]

@Nixon Uriel Instablaster ;)

[@joellagonero5006]

Yummy!!!!! 🤤

[@nourmohammed6521]

Finally now I know the reason of using worcestershire sauce. Delicious dish!

[@daphnerodriguez9980]

THANKS YOU GOODNESS 🌟 AMAZING PORK CHOPS DAPHNE COTTON ALWAYS 💜 AWESOME,

[@lennetharaneta6740]

I love to eat cantonese food

[@SchoolofWok]

Who doesn't! - Lee

[@pauldibene5096]

Loved your Ramsey impression at the beginning of the video, hahaha. Tasty recipe, thanks!

[@renebriones9581]

Awosome Jerome!!!!! Cant wait to try this , ill get you feedback when i do! Reminds me of NYC Chinatown , this dish looks like peking style pork chops . LOVE it! Regards, Rene Sarasota , Florida . USA

[@krs48]

Looks great

[@kevinbarker359]

talk about different sauces , I put in raspberry jam for my sweet and sour .. Love your channel

[@dyyddson]

Hello jamie, t. uncle roger

[@tanyamiller6275]

I love your cooking channel

[@SchoolofWok]

Thank you! - Lee

[@miloscvoimsus1118]

Awesome.

[@suminshizzles6951]

Leathal Weapon 4. "you like Flied lice?". "Its called Flied lice, you plick!"

[@gohkimyeng9544]

Yummy Sweet&Sour Pork Chop

[@debbie7261]

Fab looking dish, not sure I'd trust myself using a cleaver like that though haha!

[@gregfinlayson8135]

Hi. Just found your channel and really like it. A question (given you have so many great looking meals), which one(s) would you start with if you are new to this kind of food.. ie which are the simplest/easiest?

[@TheSarkiss77]

serious staff here !

[@abadatha]

Realistically, Worcestershire sauce is just an English fish-sauce.

[@fiatunonewsletter6782]

I like this video! It's like back to the good old days referring back to those great cook's of China without new ideas or channel modifications! Glad to see you back!

[@keltoid5]

Wow, Hong Kong style scotch collops!!😁😁

[@richardwagner1778]

Loving the videos, really enjoying learning how to cook with the wok. I'm in Canada, so want to make sure I understand what "Light Soy Sauce" should be. We have light soy sauce here, but it is simply soy sauce with less sodium. Is that what you use too? Or is there some secret soy sauce I don't know about?! What is the difference between your light soy sauce and dark soy sauce?

[@delwilliams6389]

amazing

[@daenrico27]

Can i ask if you have a way to reuse the frying oil Or you just trow it away after frying each time ?

[@andrewaustin5678]

Looks delicious, what cooking oil was used? Could you cut the meat up before frying it?

[@preventwwiii]

A citrus served in or along with this would go well to balance

[@thepinkspidercompany]

Render down the excess pork fat to use in future cooking. Or, chop it into small chunks and fry them for a crispy pork fat nugget deliciousness. 😋

[@suddeninspirations8184]

awesome utensil you're using, Jeremy..........what is it called and where can it be purchased...........thank you for sharing such a wonderful dish.........i shall try it this evening...........

[@saulrojas4984]

hi, thanks for the video. I 'm a bit confused. When you say corn flour do you mean corn starch?

[@reillymerlo2522]

Can the pounding with the back of the knife to tenderize be used on chicken too or would it fall apart?

[@lookingfordiscovery]

just parchment paper / baking paper - then WHACK it with a hammer or whatever you have to hand, it wont have that criss-cross effect but will be just as good.

[@simonjones6419]

That’s tomorrows dinner sorted...

[@alfishah9023]

how can you eat it straight out of the plate while its still hot. doesnt it burn

[@tapdansen]

What kind of oil is being used?

[@Mullhead_III]

Great presenter

[@SchoolofWok]

Thank you!

[@henriroggeman7267]

I can't seem to find the link to the recipe...

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@ericmaron2454]

Looks absolutely delicious and I will have a go at it. Though... what is exactly the point of deep frying the bones and doing nothing with them?

[@David_K_Dickson]

In the recipe, it specifically says to put them in the same bowl as the diced chops, then cook them all together. But you had me wondering the same thing for a while. LOL.

[@dickhead2285]

Hey can you do thai jungle curry mate?

[@Golo1949]

Where is Mr Sing situated please.

[@steveskidmore849]

Could you do this but use pork belly?

[@benburch]

why not?

[@grandcru701]

He knows that cleaver.

[@yertelt5570]

12:12 Where's the beef? LOL!! Seriously though, looks awesome, as usual.

[@bocomuller5150]

korn flower is that like maizena? tnx

[@bluedrummajor2876]

Yes, Maizena makes it. I think the German word for it is Maisstaerke

[@MACK13]

Also called Cornstarch 👍

[@davidhudson5452]

Flick it on wall ceiling and floor

[@garethcarberry7516]

Where is the link for the recipe?

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@lent35]

Recipe not available!

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@etherdog]

Jeremy, you cut off the best part of the porkchop! Lee, don't let Uncle Roger see this or he is going to go ballistic! Otherwise, great recipe and description of why the different ingredients contribute as they do, plus a little history.

[@Fleebit]

So where do we get one of those cutting boards 😬😬😬

[@SchoolofWok]

We don't sell them anymore I'm afraid, but we do have a similar chopping block on the School of Wok website! - Chris

[@ccope8853]

Need a link to the recipe???

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@alexjimenez4241]

Need the ingredients

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@vicparedes23]

Where's Emma?

[@Linqua2112]

No tummy and the head??

[@cyclopsvision6370]

There's ketchup in a Chinese dish? LOL

[@kaihG]

Biggest red onion i ever saw tbh

[@SchoolofWok]

We always get large onions somehow haha - Lee

[@mlestatt6669]

Where's the recipe?

[@brians3337]

Good question

[@kristianbarford]

Jeremy, where's the recipe?

[@David_K_Dickson]

Copied and pasted from "Show more" above:- To find the recipe for this dish, click the link below! bit.ly/2VyjM97

[@terryrack2534]

why so complicated?

[@sosure]

such a shame... just too English for me!!!