The restaurant features Schezuan and Mandarin dishes, the Sweet-Sour Pork being one of the most popular Mandarin specialties. Most of his customers, Ishidera says, lean toward the spicy Schezuan dishes. I'm surprised they also ask for Sweet-Sour Pork. Whatever the case, Ishidera retains his fascination for Chinese cooking. With so many regions and methods of cooking to master, he finds it endlessly challenging, more so than strictly disciplined traditional Japanese cooking.
Chinese food is very deep.
It's hard cooking. Mix in pork and soak 30 minutes to 1 hour. Add the 2 tablespoons vegetable oil. Deep fry at 325-350 degrees until golden brown and cooked through. Remove from oil and drain.