To prepare the sour sweet sauce: Sprinkle a little salt in an oiled frying-pan, and cook the cloves of garlic, crushed with a knife, for 1 second. Remove from the pan, and put in the vinegar, the sugar, a drop of Chinese sauce, a little cornflour water and a little pepper. Cut the cutlets into 1½ inch lengths and ¾ of an inch wide, salt and pepper them and coat with flour, then put in the eggs, well beaten up with a little water, and cook in a large saucepan of boiling oil for 15 minutes. Drain thoroughly. Heat the sour sweet sauce and, when boiling, add the pork and mixed pickles, stir for ½ a minute and serve.