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Filipino sweet and sour sauce

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Filipino sweet and sour sauce (or simply sweet and sour sauce) is a condiment for flavoring various dishes. It’s made with various kinds of vinegar, brown sugar, and pineapple juice, heated over low heat, and thickened with cornstarch. 

The prepared product is then stored and used from time to time as a dipping sauce, topping, and also as a marinade (without cornstarch). What makes it so popular is its easy preparation and unique flavor that goes well with just about anything. 

Though commonly known as “sweet and sour sauce,” some condiment variations use chili flakes as an extra ingredient to make it a little spicier. It’s really what you make of it; savory, sweeter, or savory-sweet with a spicy touch. 

In any case, it’s a treat for the taste buds!

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Origin

Most people think sweet and sour sauce is from China, as it’s often used in Chinese cuisine. However, this sauce actually has its origins in the Middle Ages in England!

Records show that sweet and sour sauce was mentioned in a 1390s cookbook, “The Forme of Cury”. There are recipes for sweet and sour meat and fish in there.

As for the Chinese version, it’s believed to have come from Hunan. People back then used the sauce for meat, fish, and vegetables.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.