Recipe: Sweet & Sour Pork | Andrew Zimmern

The origins of sweet and sour pork can be linked to traditional Chinese cooking methods that emphasize a balance of flavors, particularly the contrast between sweetness and acidity. The dish was most likely created during the Qing Dynasty (1644–1912) in Guangdong province, where early forms of sweet and sour dishes were already present in Cantonese cuisine. The Chinese culinary principle of harmonizing flavors led to the creation of dishes that incorporated vinegar for tanginess and sugar for sweetness.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.