Sweet and sour pork has long been a favorite dish at our house, but our version of it is not the vividly orange-colored dish seen at so many Chinese [and faux Chinois] restaurants. As a matter of fact, sweet and sour pork at our house is brown, but that’s because of the addition of soy sauce, brown sukang Iloko (cane vinegar from the northern provinces), and brown sugar.
The resulting flavors are not as nose-piercingly sharp as those in commercially-prepared dishes. Instead, the play of sweet and sour is more subtle and palatable. It definitely goes down a treat with rice, though. 😉