Sweet-and-sour Pork My Way

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By Ken Hom

Published 1998

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One Chinese food authority refers to ‘the sweet-sour glop of overseas restaurants’. He means the sweet-and-sour pork dish served in Chinese restaurants in the West. Working in my uncles restaurant, I could never understand why our non-Chinese customers would order, and seem really to enjoy, the sticky, gluey, much too sweet concoction, topped with bright-red bits of maraschino cherries, and plenty of soy sauce on the rice to boot. It was a mystery to me, except that I knew Americans liked l