That which is prohibited becomes all the
more desired--this is probably a truism
of human psychology. In the Chinese
culture, the most common meats eaten
are chicken or other fowl (e.g., duck, squab),
fish, and pork. My grandmother made
steamed pork burger (called Jing Jur Yook
in Cantonese) almost every evening for
dinner. Sweet-and-sour pork has almost
become an American classic--almost every
Chinese take-out food joint has it on the
menu. Char Siew (barbecued pork chop)
is also popular. // I had heard that there is
some scriptural justification in Judaism
for abstaining from pork. But that doesn't
seem to matter except for the hardline
devout. Most of my Jewish friends who
join me at Chinese restaurants savor
almost *all* of the pork dishes--the
aforementioned, as well as Mu Shu pork
(shredded pork and vegetables wrapped
in a thin rice "tortilla"). // Bon appetit!