Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce (糖醋里脊; pinyin: táng cù lǐjǐ) is considered its ancestor.
The origin of sweet and sour pork was in 18th century Canton or earlier. A record shows that the renowned Long Family in the prosperous neighbouring Shunde county (of the Qinghui Garden fame, and the family was active in the 18th and 19th centuries), used sweet and sour pork to test the skills of their family chefs. It spread to the United States in the early 20th century after the Chinese migrant goldminers and railroad workers turned to cookery as trades. The original meaning of the American term chop suey refers to sweet and sour pork. In some countries the dish is known as Ku lo yuk.
Read more about Sweet And Sour Pork: Preparation, Hong Kong/Cantonese Version, Northeast Chinese Version
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