Preparation
The dish consists of deep fried pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper (capsicum), and onion. In more elaborate preparations, the dish's tartness is controlled by requiring that Chinese white rice vinegar be used sparingly and using ketchups with less vinegary tastes, while some restaurants use unripe kiwifruits and HP sauce in place of vinegar. Some of the more casual food outlets use diluted acetic acid as a substitute for white vinegar and synthesized red colouring in place of ketchup to keep the costs down, making the dish too pungent and leaving customers thirsty.
| Sweet and sour pork | |||||||||||||||||||
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| Chinese name | |||||||||||||||||||
| Traditional Chinese | 咕嚕肉 | ||||||||||||||||||
| Simplified Chinese | 咕噜肉 | ||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||
| Chinese | 古老肉 | ||||||||||||||||||
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| Japanese name | |||||||||||||||||||
| Kanji | 酢豚 | ||||||||||||||||||
| Hiragana | すぶた | ||||||||||||||||||
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