由 wishyougoodhealth 
A dazzling jewel in the crown of Chinese culinary exports, Sweet and Sour Pork is a dish that perfectly captures the playful and harmonious spirit of its Cantonese origins. More than just a familiar takeout option, it is a masterclass in textural contrast and flavor balance, achieving the iconic equilibrium between sugary sweetness and sharp vinegar tang that defines its name.
The foundation lies in the pork itself. Bite-sized pieces of pork shoulder or loin are first marinated to enhance their juiciness, then meticulously coated in a light, often cornstarch-based batter. The magic happens when these morsels are plunged into hot oil, causing the batter to puff into an ethereally crispy, golden-brown shell that seals in all the succulent juices of the meat within. This contrast between the crunchy exterior and tender interior is non-negotiable for an authentic preparation.
While the pork rests, the symphony of the sauce begins. In a wok, a vibrant mixture of rice or hawthorn vinegar, sugar, and a touch of tomato paste or ketchup for color and body is brought to a simmer. The sauce is then thickened into a glossy, luxurious glaze with a cornstarch slurry. At the very last moment, colorful bell peppers, onions, and juicy pineapple chunks are swiftly tossed through the warm sauce just to heat them, preserving their bright color and fresh crunch.
The final act is one of dramatic assembly. The fried pork is added to the wok and tossed vigorously with the sauce and vegetables, ensuring each piece is instantly cloaked in the shiny, fragrant glaze. Serving it immediately is crucial to prevent the crispy crust from softening.
The first bite is an explosion of sensations: the audible crackle of the crust giving way to juicy pork, all enveloped in a sauce that is at once vibrantly sweet and brightly acidic. The fresh vegetables provide a refreshing counterpoint, making each mouthful a perfect, harmonious balance. It is a dish of pure, unadulterated joy—a celebratory and universally beloved icon of Chinese cooking.