Savoring Shanghai's own Worcestershire (2)

My personal favorite brand is Shanghai Worcestershire sauce, first created in 1930. Compared with Lea and Perrins, I find Chinese Worcestershire sauce sharper and a little less sweet, a perfect foil to fattier cuts of meat. While delicious all by itself, Worcestershire sauce melds well into brines and marinades. I also like to add a dash into my cream-based sauces for some added brightness and depth of flavor.

La jiangyou's Western heritage is undeniable. However, the endless adaptability of the Chinese and the universal appeal of fermentation have allowed Worcestershire sauce to scale new heights here in the motherland. Like the Bund skyline, the simple condiment born of Europe has long ceased to be party to such traditional definitions, rather, la jiangyou occupies its own space as a foodstuff both of the West and the East, and ultimately, uniquely Shanghai.

La jiangyou glazed pork chop (serves 2)

Ingredients:

2 pork chops with bone frenched, at least 3cm thick

2 shallots, diced

1 clove of garlic, crushed

1/2 red chili, sliced
2 tbsp la jiangyou (preferably Shanghai brand)

1 tbsp ketchup

1 tsp lemon juice

1t Dijon mustard

3 tbsp pork stock

1 tbsp butter

1/2 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper

Olive oil
(To see the steps>>>[3])

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