Sweet and Sour Pork
Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world.
The origin of sweet and sour pork was 18th century Canton or earlier. It spread to the United States in the early 20th century after the Chinese migrant goldminers and railroad workers turned to cookery as trades. The original meaning of the American term chop suey refers to sweet and sour pork.
The dish consists of deep frying pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper, (capsicum) and onion. In more elaborate preparations, the dish's tartness is controlled by requiring Chinese white rice vinegar be used sparingly and using ketchups with less vinegary tastes, while some restaurants use unripe kiwifruits and HP sauce in place of vinegar. Some of the more casual food outlets use diluted acetic acid as a substitute for white vinegar and synthesized red colouring in place of ketchup to keep the costs down, making the dish too pungent and leaving customers thirsty.