Happy to announce that my fear that Recipe Tin Eats’ method of tenderising the pork for sweet and sour pork by marinading it overnight in a sauce containing baking soda either wouldn’t work or would taste strange was unfounded. Super tender, super tasty and super crispy. Total home run!
I can’t speak for the sauce because we used a Japanese one from a packet — that was the flavour we wanted — but I doubt it’d be anything but great.