The roots of this dish lie in Cantonese cooking traditions, particularly from Guangdong province. Historically, the Cantonese were masters at creating dishes that appeal to a wide range of palates, and sweet-and-sour flavors quickly became popular. While the classic Chinese version is more vinegar-forward and less sugary, the Western adaptations—especially in the U.S.—introduced more ketchup and pineapple, giving the dish its modern sweet profile. Today, Sweet and Sour Pork is a staple in Chinese restaurants worldwide, often regarded as the ambassador of Chinese cuisine to international diners.