Japanese-Style Sweet-&-Sour Pork

I ate this dish often in the little lunch place near my office in Tokyo, and I always watched the cooks behind the counter make it, hoping to learn the skill necessary to prepare it myself. It has a tangier taste and is not as heavily fried as the Westernized version of the same dish.

I’ve seen even quicker-cooking versions made with thinly sliced pork coated in cornstarch and sautéed instead of deep-fried. This recipe is a real husband and family hit. Serve with a bowl of rice and