Why is it difficult to find good sweet and sour pork at many Chinese restaurants? I remember that in high school I used to get a darn good version at a Chinese restaurant in San Clemente, California, where I grew up. Okay, that was in the early 1980s and the people who owned the place were kind of high-endish Hong Kong-ers. But really, sweet and sour pork does not need to be tiny cubes of grisly meat coated by an excessive amount of batter that are deep-fried then served coated by a maraschino-red cloyingly sweet sauce. Is that sauce sold by the gallon because it tastes the same at so many Chinese restaurants. Aiyah! My husband and I adore southern Chinese sweet and sour pork...
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