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Hong Kong Sweet and Sour Pork
February 12, 2010

I have been yearning for a sweet & sour recipe that rivals my favorite Chinese restaurant in London's Chinatown, and I think I have found it! I improvised a bit to assure the meat would stay crispy by only adding the meat on top of the sauce at serving time (not stirring it in and cooking as the recipe states). I also improvised due to the lack of some of the ingredients. I stir fried the bell pepper with carrots and yellow onions, and my pineapple substitute was pineapple chutney but I could have skipped it all together as the sauce was sweet enough without it. Thanks Betsey for a new way to cook the same old pork chop!

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