Talk:Sweet and sour pork

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I think "Sweet & Sour Pork" (as opposed to chicken) is authentic. The Americanized version uses a bright red sauce made from ketchup which is not-authentic. The authentic version is a clear sauce and it served with some sort of Chinese greens (spinach like). In Japan, this dish is known as "su-buta" or vinegared pork.

right now this is a poorly written recipe. if it was a well written recipe it would be a candidate for transwiki. there ought to be enough information out there for an article (history, variants, etc.) but i think that would involve replacing most of the current content. Nateji77 02:59, 10 July 2005 (UTC)

I rewrote this page from a recipe to strictly an informational page, which seems to bring it more in line with an encyclopedia article. The stub can still use significant expansion. It would be nice if a more detailed history of the dish were provided. The page could also benefit from links to different recipes for preparing the food. 18:06, 8 September 2005

I disagree with the point that sweet&sour pork is popular in Cantonese cuisine. It is known, but not particularly more popular than other dishes. Dyl 18:00, 5 December 2006 (UTC)

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