Thirty-five years ago, four immigrants from Taiwan and China created a small à la carte restaurant in Brampton.

James Chiu, Diana Chiu, George Chiu and K.C. Chang named it Mandarin and it has evolved into a popular Chinese-Canadian buffet chain.

To celebrate their love of this country (and Mandarin’s 35th anniversary), the owners are planning a Canada Day feeding frenzy.

But there’s a catch. To eat free, you must show a Canadian birth certificate, passport or citizenship card.

Doors open at noon at all 22 Ontario locations and Mandarin expects to serve more than 50,000 sweet-and-sour chicken balls, 30,000 spring rolls and 30,000 fortune cookies.

From July 2 to 31, Mandarin will add a Celebrate Canada menu to its buffet with poutine, tourtiere, bannock, maple-glazed salmon, blueberry pie, maple walnut ice cream and more.

In the meantime, I’ve got a hold of Mandarin’s sweet-and-sour pork recipe. It’s from a “very limited edition” cookbook that the company gave to a few key staff and suppliers during its 30th birthday celebrations in 2009.

That same year, Mandarin also offered free Canada Day meals to the tune of about $500,000. Police had to be called in to control crowds at one location in Rexdale.

Mandarin’s Sweet-and-Sour Pork

“Forget about store-bought sweet and sour sauces,” says the Mandarin cookbook. “Ours comes together with ingredients you probably have in your pantry.” I’ve ditched the optional red food colouring in the sauce. Mandarin used pork shoulder, while I used tenderloin. It has been 13 years since we’ve run a sweet and sour pork recipe in the Star — I had a craving.

Sweet and Sour Sauce:

5 tbsp (75 mL) granulated sugar

3 tbsp (45 mL)each: white vinegar, ketchup, water

1/2 tsp (2 mL) salt

2 to 3 drops Worcestershire sauce

Pork:

1 egg, beaten

About 1 cup (250 mL) corn starch

1 lb (450 g) boneless pork, cut in 1/2-inch (1-cm) pieces

4 tbsp (60 mL) vegetable oil

Stir-Fry:

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1 tsp (5 mL) vegetable oil

1/2 green bell pepper, cut in thin strips

1/2 red bell pepper, cut in thin strips

1/2 yellow/white onion, thinly sliced

1/2 cup (125 mL) drained diced pineapple canned in pineapple juice

Cooked jasmine or other white rice (optional, for serving).

For sauce, in bowl, stir together sugar, vinegar, ketchup, water, salt and Worcestershire.

For pork, place egg in bowl. Place corn starch on plate.

Dip pork in egg, letting excesses drip off. Dredge in corn starch, shaking off excess. Lay pork on large plate.

Heat large wok or heavy skillet over medium-high. When hot, add 2 tbsp (30 mL) oil, then half pork. Cook until golden outside and no longer pink inside, about 5 to 7 minutes. Using slotted spoon, transfer to paper towel-lined plate.

Reheat pan over medium-high. Add remaining 2 tbsp (30 mL) oil, then remaining pork. Cook as above and transfer to plate with other pork. Discard oil.

For stir-fry, heat pan over medium-high. Add oil, bell peppers, onions and pineapple. Stir-fry until onions are lightly browned and peppers are just getting limp, about 4 to 6 minutes. Add sauce and reserved pork. Cook, stirring to coat pork with sauce, 1 to 2 minutes until sauce is thick and bubbly.

Serve pork over rice, if desired.

Makes 4 servings.