Recipe is from the Benedictine Sisters of Peking which they described in The Art of Chinese Cooking, first published in 1956.
This little cookbook, is a fine introduction to basic Chinese cooking in the American kitchen, and it is still available on EBay and Amazon. Worth every penny.
This is a very nice recipe. For a larger crowd, I would do a mix of vegetables.
Sweet-Sour Pork or Spareribs (Suan T’ien Chu Jou)
Make sweet-sour sauce in advance. Mix ¾ C. sugar, ¼ C. soy sauce, 1/3 C. vinegar, 2/3 C. water and 3 T. cornstarch. Cook over low heat until thickened, stirring constantly.
Place in a kettle 2 lbs. uncooked pork or spareribs, cut in pieces about 1 inch thick and 2 inches long. Add 1 C. cold water and boil 20 minutes or until tender. Pour off water, if there is any left. Cool.
While meat is cooling, sauté ¼ C. onion, sliced, and 1 medium cucumber, peeled and sliced, for 1 minute in 2 T. oil. (If cucumbers are not available, equivalent amounts of any one of the following may be used: green pepper, pineapple, bamboo shoots, carrots, crab apples.) Remove from pan. Now add to the cool pork a mixture of 2 T. soy sauce and 2 T. cornstarch. Heat oil for deep-fat frying (390 degrees F) and fry the meat until crisp and brown. Remove and drain. Combine meat with hot sweet-sour sauce and sautéed vegetables. (More sugar may be added to suit the taste.) Serves 4 to 6.