Too sweet, and … pineapple!.  A brief history of Sweet and Sour Pork in Australia.

    30 April 2023

    April 2023

    I came across someone the other day who has never eaten sweet and sour pork.  The more I tried to explain what it was the more she looked bewildered then disgusted. I rose to its defence as she asked me more and more about the dish: was it really Chinese, what was the sauce made of, what was pineapple doing in a supposedly Chinese dish, when and where was it created?  But I was floundering. Time to do some researching I thought.

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    Big Mulch

    Paul van Reyk
    According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties.I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh.I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.

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