Looking for a versatile Filipino sauce? Look no further! Try this Sweet and Sour Sauce recipe as a dip for fried spring rolls or a base for sweet and sour dishes. It's the perfect medley of sweet and tangy tastes everyone would love.
Sweet and sour sauce is among many Chinese influences in our local cuisine. Brought to our shores by trade relationships, it's a popular Asian condiment used heavily in Filipino cooking. It is usually tossed with other ingredients during cooking for moisture and flavor, such as in Sweet and Sour Pork dishes, or used as a dipping sauce to pair with crispy fried foods like lumpia Shanghai.
It is easy to make, and perfecting it is just 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.
Ingredients notes
- Pineapple juice- adds a fruity, sweet taste and a bit of sournessย
- Rice vinegar- brings tanginess to the sauce. If substituting with more robust tasting varieties such as distilled white or palm vinegar, increase the amount of sugar in the recipe
- Ketchup- for the characteristic red color and tomatoey flavor
- Brown sugar- adds sweetness
- Salt- enhances flavor and balances the sweetness
- Cornstarch- used to thicken the sauce and adds a velvety consistency
- Oil- for sauteing bell peppers
- Bell peppers- bring color and texture
Instructions
- Combine pineapple juice, vinegar, ketchup, sugar, and salt in a small bowl. Stir until sugar and salt are dissolved. Add cornstarch and stir until well dispersed.
- Saute bell peppers in a saucepan until softened.ย
- Add liquid mixture and boil, whisking vigorously to prevent lumps.
- Cook until the sauce thickens, whisking regularly.
Cooking tip
Make the sauce a little looser than the final consistency desired as it will continue to thicken as it cools down.
Frequently Asked Questions
How can you thicken sweet and sour sauce without cornstarch?
You can also substitute cornstarch with all-purpose flour, rice flour, arrowroot powder, or starches like potato and tapioca.
Serving suggestions
- Mix with mayonnaise, soy sauce, garlic powder, and salt until well combined. Serve with coconut shrimp or chicken tenders.
- Stir with softened cream cheese and use it as a spread for toast or baguettes.
- Use as marinade for chicken or salmon, or add to Filipino-style BBQ pork sauces.
- Use as a base for sweet and sour meatballs or sweet and sour fish.
Storage instructions
- Transfer the sweet and sour sauce to an airtight container and refrigerate for up to 2 weeks or freeze for up to 3 months.
- Reheat in a saucepan over medium heat to 165 F. Add water or pineapple juice if needed to loosen consistency.
More How-to Kitchen tips
Ingredients
- 1 cup pineapple juice
- ยฝ cup rice vinegar
- ยผ cup ketchup
- ยฝ cup brown sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon oil
- ยฝ 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 the liquid mixture and bring to a boil, whisking regularly. Continue to cook, whisking regularly, for about 2 to 3 minutes or until sauce thickens.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Jess Rey Y. Ongue says
I like it very perfect to know excellent view
Venus says
Can i use apple cider vinegar instead of rice vinegar? I dont have rice vinegar. Thank you.
Lalaine says
Yes, you can use apple cider vinegar. Just tweak the amount of ingredients to get balance of sweet and tangy you like.
Katy Turek says
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.
Lalaine says
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.
Cristin says
What ketchup is it need to be used? Banana or Tomato? Thankyou po
Lalaine says
I used tomato catsup ๐
joanne says
recipe of rellenong bangus
Lalaine says
Hi Joanne
Here is the recipe for rellenong bangus http://www.kawalingpinoy.com/2014/04/relyenong-bangus/
Aireen says
Can this be stored for future use? If yes, for how long? Thanks.
Lalaine says
Yes, you can store it in the fridge and it will be good for about 3 days.