How Chinese sweet and sour pork evolved via British takeaways to become a dish ‘everyone just likes’, and the Hong Kong chefs serving twists on the dish
“In the 60s or even earlier, Western people learned about this dish. Westerners thought it was not well-mannered to spit out bones, so the chefs used pork shoulder instead.” Jacky Chung, executive chef at Yue, in Tung Chung, Hong Kong. Photo: Sheraton Hong Kong Tung Chung hotel Cheng Kam-fu, head chef of The Demon Celebrity … Read more
