There’s something naughty about this Cantonese dish – maybe because in the takeaway version the meat is usually deep fried. Originally it was made using pork rib but foreigners didn’t like eating meat with the bone in so it became little boneless pieces of meat. The original dish was also more sour than today’s version with a good chili hit! That’s how I like it but it was due to the American palate that this dish has become more sweet over thousands of years.