How to make strawberry sweet and sour pork, a no-ketchup recipe

The popular Chinese dish of sweet and sour pork is different depending on where you eat it. At an inexpensive dai pai dong, you’ll probably be served pork chunks in a sauce where the dominant flavours are ketchup and white vinegar, while at white-tablecloth restaurants the dish will be a lot more refined.Contrary to what many people expect, sweet and sour pork isn’t always a bright reddish-orange; in Shanghai, for instance, the meat is coated in a rich, sticky, dark brown sauce.Strawberry sweet…

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