Name: Sweet and Sour Pork (Wu Lo Yuk)
Cuisine: China
Ingredients: 2½ teaspoons dark soy sauce; 9 tablespoons sugar; 9 tablespoons red-wine vinegar; 1½ tablespoons peanut oil; ¾ cup cold water; 2¼ tablespoons cornstarch mixed with 2¼ tablespoons cold water; ½ cup fresh sweet red pepper; ¼ cup fresh green pepper; ¼ cup pineapple; ½ teaspoon salt; 1 tablespoon baking powder; 9 ounces cold water; ¾ cup flour; ¾ cup cornstarch; ¼ cup carrots; ½ ounces pork, fresh ham or pork butt, cut into 1-inch cubes; 2 tablespoons cornstarch; 6 tablespoons tomato sauce

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

The origins of this popular dish lie somewhat north of Canton, somewhat south of Peking. It is one of those preparations that is virtually universal in China, and just about everywhere else, but in the course of time it has come to be thought of as Cantonese. It is certainly true that the Cantonese prepare it better than anyone else. In fact, when Prince Philip, the Duke of Edinburgh, visited Hong Kong, it was the first food he asked for.