Cantonese Salt and Pepper Pork Chops (2024)

FAQs

How do you say salt and pepper pork chops in Cantonese? ›

Salt and Pepper Pork Chops or 椒鹽豬扒 is a well-known dish that accompanies Chinese restaurants' casual dinners. It's the dish that families order for takeout when they have family gatherings at home and is the real MVP of protein dishes to go.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Cantonese salt and pepper pork spare ribs or pork chops is a widely available and popular dish. At a Chinese restaurant and particularly Cantonese restaurants. The origin of salt and pepper dishes has its roots in Cantonese cuisines.

Paa fong (steak house): derived from the Cantonese for pork chops, which means unattractive women.

Hua jiao yan (simplified Chinese: 花椒盐; traditional Chinese: 花椒鹽; pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, toasted and browned in a wok, and served as a condiment to accompany chicken, duck, and pork dishes. The leaves of the sichuan pepper tree are also used in soups and fried foods.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Winner, winner, pork chop supper! This super quick-cooking meat is a weeknight lifesaver, ready in a jiffy and on the table before you know it. Serve with sautéed vegetables and mashed potatoes or slice 'em up to add to pasta, a burrito bowl, or stir-fry.

Nowadays, salt pork doesn't have to be as salty because it's refrigerated, but if you're using a large piece, it's a good idea to soak it in water for an hour or parboil it so it. You can leave salt pork in a large piece, cut it in cubes, slice it or dice it depending on the recipe you're following.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.

Do pork chops get more tender the longer you cook them? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Step 2: Soak meat in solution for at least 15 minutes

Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize. You'll want to refrigerate the brine for longer soak times.

Pork is also more cost-effective due to processing which is primarily automated as opposed to beef, which is a more manual process, requiring more labour to carry and handle. In addition, pigs' lower transportation costs contribute to the lower price.

鹽 (jim4) salt (noun)

斬 (zaam2 | zhan3) : chop; cut - CantoDict.

豬肉 (zyu1 juk6 | zhu1 rou4) : pork - CantoDict. This term is used in both Cantonese and Mandarin/Standard written Chinese.

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns.