Sweet and Sour Pork
Unlike the gooey sweet dish most North Americans know as sweet and sour pork, this version, based on a recipe from Sichuan cooking expert Fuchsia Dunlop, is a combination of crunchy, deep-fried pork and a tangy sauce. Use peanut oil for frying. It splatters less than other oils at high temperature and doesn’t leave an oily residue on the pork. Serve with steamed rice and a side of stir-fried vegetables.