This, believe it or not, is not how Sweet & Sour dishes are normally prepared or available in Cantonese restaurants. Leftovers changed into a new dish for the picky eaters with the addition of the sweetish sourish taste of pineapples versus the well known mix of tomato sauce/ketchup, vinegar & sugar.

If you prefer to prepare the Sweet & Sour Pork, restaurant style, just use the preparation method & ingredients in my Sweet & Sour Fish recipe. Easy, isn’t it.

Ingredients: serves 3-4 persons

500g pork collar or sweet & sour pork cubes

1 red onion

1 cup pineapple pieces (you can use canned pineapple slices)

2-3 tablespoons sugar

Method:

• Dice the pork collar to 1″ (more or less) size cubes.
• Cut the pineapple into smaller pieces, about the same size as the pork.
• Coat them lightly with corn starch & pan fry in oil till cooked.
• Remove from pan and set aside.
• Fry the onion in the same pan same oil that was used to fry the pork.
• Add in the pineapple pieces & cooked pork.
• Allow to cook so the pork absorbs the juices from the pineapple.
• Add the sugar. This creates the syrupy look/coating for this dish.
• If you are using canned pineapple, just add some of the syrup from the can and omit the sugar.
• Serve with white rice