How to make Sweet and Sour Pork

Why cooks start here

Sweet and Sour Pork is cooked the way Cantonese restaurants cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Sweet and Sour Pork, a hallmark of Cantonese cuisine, bridges the gap between home kitchens and bustling restaurant tables. It is traditionally enjoyed during gatherings where dishes are shared, each plate a reflection of the cook's hand in balancing flavors and textures. This version captures the essence of family cooking, where measurements are felt rather than calculated, and the pork is treated with generous amounts of fat to achieve its iconic flavor. Expect each bite to deliver a symphony of contrasts—tender pork with a crisp exterior, enveloped in a glossy sauce that dances between tangy and sweet. The capsicum and onion offer a gentle crunch, while pineapple adds a juicy burst of freshness. It's a dish best savored with others, embodying the communal spirit of a Chinese meal.