Chinkiang vinegar makes this version of sweet and sour pork less sweet and less sour than the Chinese-American classic.
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There's so much activity over at Serious Eats Talk, we've got lots of great people leaving interesting comments that maybe not everyone gets to see, so I decided I'd highlight my favorites from the past week or so. They run across the spectrum of emotions, but they're all fabulous: Tragic "Funny story - the hub and I were in New Orleans for the World's Fair in 1984. We ate at the Japanese pavilion's restaurant. The restaurant only provided wooden chopsticks, the kind that you have to break apart, no forks. The couple at the table sitting next to us had no idea how to use them. They were scooping up the food with the chopsticks still joined. It was comical....