Sweet and Sour Pork

The sauce ingredients listed below bear testament to a colonial heritage. I believe this recipe was adapted by a Hainanese chef. These chefs—largely working behind the stoves of private colonial clubs, homes of British civil servants and kitchens of army barracks—pioneered the art of marrying British food products like HP Sauce with Chinese ingredients.

You can also substitute the 300 g or 10½ ounces of pork with the same amount of fish fillet or 600 g or 1 pound 5½ ounces of large