Sweet and sour pork

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Sweet & Sour Pork (咕嚕肉, pinyin: gǔlǎoròu) is a Chinese dish that is particularly popular in American Chinese cuisine and Cantonese cuisine.

Gulaorou refers to a dish using a cheaper type of meat. When using the better "fillet" this dish is called (糖醋里脊, pinyin: Tang Cu Liji). Sweet & Sour Pork is typically prepared by deep-frying pork cubes coated with batter, which are then served with sweet and sour sauce. While considered a staple of American Chinese cuisine, this preparation of Sweet & Sour Pork is not particularly authentic and corresponds most closely to dishes in Hunan cuisine.

In American Chinese cuisine, sweet and sour is also used to refer to one of two basic types of dishes that use sweet and sour sauce as a main component. Called for example, 'sweet and sour pork,' or 'sweet and sour chicken,' (and sometimes 'sweet and sour shrimp'). They are either small fried cuts of meat, to be dipped in the sauce, or are small cuts of meat cooked or stir-fried using the sauce as a glaze (more common with pork). Both types are usually served with white or fried rice.

Another version of the dish has almost the same way of cooking the pork, but with the pork not quite in cubes. This version of the sweet and sour pork a combination of soy sauce, granulated sugar, ordinary vinegar, and ketchup (and sauté-ing chunky pineapples, bell peppers, and white onions to the prepared meat and sauce mix). The simpler rendition is also cheaper and faster to make. This version is served in many Chinese restaurants worldwide.