Sweet and sour pork originated in China, specifically from 18th century Canton or earlier, with its roots tracing back to traditional Jiangsu cuisine. The dish represents the classic Chinese culinary principle of balancing opposing flavors.

Sweet and sour pork arrived in the Philippines through Chinese immigration and trade relationships. Since most of the early Chinese traders and settlers in the country were from the Fujian province, it is Fujian/Hokkien food that is most widespread in influence. However, since restaurant food is often Cantonese, most of the Chinese restaurants in the country would serve both cuisines.

The dish underwent significant localization to suit Filipino tastes. In the Philippines, the dish evolved to cater to the local palate, often incorporating ingredients like banana ketchup, a uniquely Filipino condiment. This adaptation showcases the fusion of Chinese culinary techniques with Filipino tastes, creating a dish that is both familiar and unique.

Filipino cuisine developed its own version of sweet and sour sauce called “agre dulce” or Filipino sweet and sour sauce. They are made by mixing cornstarch with water, salt, sugar, and a tangy ingredient (typically tomato ketchup, banana ketchup, or pineapples). The name means “sour-sweet” in Philippine Spanish, from Spanish agrio (“sour”) and dulce.

Today’s Filipino version has distinct characteristics. The original Cantonese version typically features a thicker sauce. However, the Filipino-Chinese interpretation offers a lighter coating. This allows the crispy texture of the pork to shine through. Local cooks often incorporate calamansi instead of traditional lemons, showcasing how Filipino ingredients have been integrated into this Chinese dish.

The history of sweet and sour pork in the Philippines exemplifies the broader pattern of Chinese culinary influence in Filipino cuisine, where traditional Chinese dishes were adapted using local ingredients and cooking preferences to create uniquely Filipino-Chinese fusion dishes.

I remember when I finally decided to try my hand at cooking sweet and sour pork for the first time. I had all the ingredients ready: pork, bell peppers, pineapple, and the perfect blend of sweet and tangy sauce. Everything was going smoothly until it was time to fry the pork.

I heated the oil in the pan, but I might have been a bit too eager. As soon as I dropped the first piece of pork into the hot oil, it splattered everywhere, causing me to jump back in surprise. In my haste to avoid the splattering oil, I accidentally knocked over the bowl of sauce, which spilled all over the counter and onto the floor.

Determined not to let this mishap ruin my dish, I quickly cleaned up the mess and made a new batch of sauce. When I finally served the sweet and sour pork, my family couldn’t help but laugh at my kitchen adventure. Surprisingly, the dish turned out to be quite tasty, and we all enjoyed a good meal.

After cooking sweet and sour pork, I’ve finally mastered this dish and no more oil splatter experience for me since then. The sweet and sour pork recipe from Made with Lau is the one I follow the most. Better watch and learn from the experts; who else, from a (retired) Chinese chef, of course!