Anyone in the room who doesn’t know the sweet and sour sauce? Probably not. This is one of the most popular and delicious recipes of Chinese cuisine, inside and outside its borders, which makes those who try it fall at its feet.
It can use to dip, accompanying Asian appetizers such as classic spring rolls, but can also be used as a part of the recipe. This second use, as an ingredient, adds a lot of flavor to the dishes that make it up. Sweet and sour pork, among many others, is a good example of this.
There are many versions of sweet and sour sauce, but all of them have three common ingredients: sugar, rice vinegar and salt. Depending on where it is made and who is in charge of the kitchen, elements such as fruit juice, ketchup, spices, aromatic herbs, tomato paste, Worcestershire sauce, syrup, etc. will come into play.
The origin of this bittersweet mixture is unclear. Some argue that it originated in the Chinese province of Hunan, used as a seasoning or sauce for fish, meat and vegetables. Others claim that it was in Guangdong that this traditional sauce first appeared.
In its primary form, the sweet and sour sauce had a pale yellow color, was not subjected to any cooking process (that is, it was raw) and was served as a side sauce. From there it evolved with the addition of fruits, such as pears and pineapples, other sauces, mainly soy sauce and Worcestershire sauce, and different ingredients such as brown sugar, molasses and honey.
The version of sweet and sour sauce that we prepare in Directo al Paladar is very simple, but with a lot of flavor. It’s ready in five minutes and only requires a handful of ingredients. It has a perfect balance between sweet and salty flavors, but can be modified to taste.
Put the vinegar, sugar, ketchup, salt and water in a small saucepan and bring it to the fire. We heat over high heat while we remove so that the ingredients mix well and the sugar dissolves.
When the mixture begins to boil, lower the heat and cook the whole for three minutes or until vinegar and ketchup odor is gone.
Meanwhile, mix the cornstarch and water in a bowl. Add it little by little and stir so that the sauce thickens. without forming lumps, letting it boil a couple more minutes before removing. Once the sweet and sour sauce is cold, it is ready to use.
Leftovers of this sauce can be store in the fridgewhere it lasts in very good condition for at least a couple of weeks.
How to use sweet and sour sauce: 15 recipes that are going like a glove
Many preparations based on fish, shellfish, vegetables and meat can be accompanied with sweet and sour sauce as a “dip”. But this is not the only use of the popular chin sauce that, used as an ingredient, provides an incredible flavor to countless dishes (receiving these -generally- the sweet and sour tagline). Here are our suggestions for get the most out of it.
as an accompaniment
as an ingredient
Direct to the palate | How to make salsa brava, to accompany potatoes and much more (with 19 recipes that go to the movies)
Direct to the palate | Green mojo: what is it, how is this popular Canarian sauce made and what recipes can we use it in?