British condiments influence Cantonese cooking in Hong Kong

TV chef Jeremy Pang highlights how British condiments like Worcestershire sauce, ketchup, and brown sauce have influenced Hong Kong cuisine. He notes that these ingredients blend well with traditional Cantonese flavors, creating a unique taste profile. Pang shares a recipe for crispy, tangy pork chops that showcases this fusion of flavors. The dish serves four and includes ingredients like pork chops, red onion, and fresh coriander. For the marinade, garlic, ginger, spring onion, sugar, salt, white pepper, sesame oil, Shaoxing rice wine, light soy sauce, and cornflour are used. To make the dish, the pork chops are first flattened and marinated. After marinating, a sauce is prepared with dark soy sauce, Worcestershire sauce, ketchup, black rice vinegar, sugar, and chili oil. The marinated pork is deep-fried until crispy. Once cooked, the pork is chopped into bite-size pieces and sautéed with sliced red onion and the sauce. The final dish is garnished with coriander leaves and served hot. Pang's recipe demonstrates how British influences have become a vital part of Hong Kong's culinary identity.