As it is a popular condiment in the Philippines and figures heavily in Filipino cooking, I am doing a standalone entry on how to make sweet and sour sauce to refer back to for future recipes. As one of the many influences of Chinese trade, sweet and sour sauce can be tossed with other ingredients during cooking for moisture and flavor or used as dipping sauce for the meal. It is really very easy to make and the perfect sauce is all about finding the right balance between the sweetening agent such as sugar or honey and the acidic liquid such as vinegar or fruit juices. In my version, I like to add minced bell peppers for additional color and texture. Here some wonderful things you can use sweet and sour sauce:
- Sweet and Sour Pork-a sweet, tangy and definitely colorful dish that’s sure to please the whole family
- Lumpiang Shanghai-ramp up the lumpia experience with a sweet and sour dipping sauce
Sweet and Sour Sauce
Prep time
Cook time
Total time
Yield: 2 Cups
Ingredients
- 1 cup pineapple juice
- ½ cup rice vinegar
- ¼ cup ketchup
- ½ cup brown sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon oil
- ½ small green bell pepper, seeded and minced
Instructions
- In a small bowl, combine pineapple juice, vinegar, ketcup, sugar and salt. Stir until sugar and salt are dissolved. Add cornstarch and stir until well dispersed.
- In a sauce pot over medium heat, heat oil. Add bell peppers and cook, stirring regularly until softened. Add liquid mixture and bring to a boil, whisking regularly. Continue to cook, whisking regularly, for about 2 to 3 minutes or until sauce thickens.
Can i use apple cider vinegar instead of rice vinegar? I dont have rice vinegar. Thank you.
Yes, you can use apple cider vinegar. Just tweak the amount of ingredients to get balance of sweet and tangy you like.
I just made this. Maybe it needs to sit for a bit for the flavors to “mingle” but it was VERY vinegar and ketchup laden in flavor. It was actually overpowering and I almost threw it out. Just my personal opinion. I think next time I’ll cut back on the vinegar and ketchup and maybe add some soy sauce, as I’ve seen in other recipes.
Hello Katy
I am sorry the recipe didn’t work well for you. I think one of the causes of the very strong acid taste is not cooking off the vinegar enough. Letting the mixture boil uncovered will definitely help tone down the acidic flavors.
What ketchup is it need to be used? Banana or Tomato? Thankyou po
I used tomato catsup 🙂
recipe of rellenong bangus
Hi Joanne
Here is the recipe for rellenong bangus http://www.kawalingpinoy.com/2014/04/relyenong-bangus/
Can this be stored for future use? If yes, for how long? Thanks.
Yes, you can store it in the fridge and it will be good for about 3 days.