Living in a Filipino household where everyone has their own version of Sweet and Sour Pork (Matamis-Asim na Baboy), I can’t tell you how many times I’ve struggled to achieve that perfect restaurant-style crunch and sauce balance.
After countless experiments and some wisdom from my Lola, I finally cracked the code to making this Chinese-Filipino favorite that rivals any lauriat place. This sweet and sour pork recipe transforms simple liempo into crispy, tender bites of heaven, coated in that signature sweet-tangy sauce that will have your family scraping their plates clean.
Once you master this easy recipe, your siblings will stop ordering takeout and start inviting themselves over for dinner instead.
Why You’ll Love This Recipe
- Perfect Texture Contrast: Incredibly crispy exterior gives way to juicy, tender pork inside
- Balanced Flavors: The sauce hits all the right notes – sweet, sour, and savory
- Make-Ahead Friendly: Components can be prepared in advance
- Restaurant Quality: Achieve authentic Chinese restaurant results at home
- Family Favorite: A crowd-pleasing dish that impresses both kids and adults
Sweet and Sour Pork (Matamis-Asim na Baboy)
Ingredients
For the Pork Marinade:
- 1 pound pork tenderloin litson kawali, cut into 1-inch cubes
- 2 tablespoons soy sauce toyo
- 1 tablespoon Chinese cooking wine Xiaoxing wine
- ½ teaspoon ground black pepper dinurog na paminta
For the Coating:
- ½ cup all-purpose flour arina
- ½ cup cornstarch corn starch
- 1 teaspoon salt asin
- ½ teaspoon white pepper puting paminta
For the Sauce (Sarsa):
- 1 cup pineapple juice katas ng pinya
- ½ cup rice vinegar suka
- ¼ cup ketchup ketsap
- ½ cup brown sugar maskobado
- 1 teaspoon salt asin
- 1 tablespoon cornstarch corn starch
For the Vegetables:
- ½ red bell pepper pulang bell pepper, cut into chunks
- ½ green bell pepper berdeng bell pepper, cut into chunks
- 1 small onion sibuyas, sliced thinly
- 1 cup pineapple chunks pinya
- Canola oil for frying
Instructions
Step 1: Marinate the Pork
- In a bowl, combine pork cubes with soy sauce, Chinese cooking wine, and black pepper
- Marinate for 30 minutes (minimum) to 4 hours (maximum)
- Drain well and pat dry with paper towels
Step 2: Prepare the Coating
- Mix flour, cornstarch, salt, and white pepper in a shallow dish
- Dredge each piece of marinated pork in the mixture until well-coated
- Shake off excess coating
Step 3: Frying the Pork
- Heat oil in a deep pan or wok to 350°F (175°C)
- Fry pork in batches until golden brown (6-8 minutes)
- Drain on paper towels and keep warm
Step 4: Prepare the Sauce
- In a bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, salt, and cornstarch until smooth
- Set aside until needed
Step 5: Final Assembly
- In a clean wok or large pan, heat 1 tablespoon oil
- Stir-fry onions and bell peppers for 30 seconds
- Add sauce mixture and bring to a boil
- Cook until thickened (2-3 minutes)
- Add pineapple chunks and cook for 30 seconds
- Add fried pork and quickly toss to coat (or serve sauce separately)
Perfect Sweet & Sour Pork Signs:
- Pork: Crispy outside, tender inside
- Coating: Light, crisp, not floury
- Sauce: Glossy, balanced sweet-sour
- Vegetables: Crisp-tender, bright
- Color: Vibrant red-orange sauce
Tips from Lola’s Kitchen
- Pat the pork dry thoroughly before coating to ensure maximum crispiness
- Double-fry the pork for extra crunchiness: first at 325°F, then at 350°F
- Don’t overcrowd the pan when frying to maintain oil temperature
- For best results, use fresh pineapple juice instead of canned
- Keep sauce separate if serving later to maintain the pork’s crispiness
Traditional Serving Suggestions
- Serve with steaming white rice (kanin)
- Pair with pancit canton for special occasions
- Serve with hot soup (sabaw) on the side
- Garnish with green onions (dahon ng sibuyas)
Troubleshooting
- If sauce is too thick: Add water or pineapple juice tablespoon by time
- If sauce is too thin: Mix 1 teaspoon cornstarch with 2 teaspoons water and add gradually
- If pork isn’t crispy: Ensure oil is hot enough and don’t overcrowd the pan
- If sauce is too sour: Add more brown sugar gradually
- If sauce is too sweet: Add more vinegar gradually
Ingredient Alternatives
- Pork tenderloin → Pork belly or chicken breast
- Chinese cooking wine → Dry sherry or rice wine vinegar
- Fresh pineapple → Canned pineapple (drain well)
- Rice vinegar → Apple cider vinegar or white vinegar
- Brown sugar → White sugar with a touch of molasses
Storage & Reheating
- Refrigerate: Store sauce and pork separately for up to 3 days
- Freeze: Freeze uncoated pork for up to 2 months
- Reheat pork: In air fryer or oven at 350°F for 5-7 minutes
- Reheat sauce: In microwave or stovetop until bubbling
Variations
- Spicy Version: Add 1-2 tablespoons of sambal oelek or sriracha
- Healthier Version: Air fry the pork instead of deep-frying
- Extra Veggie Version: Add carrots, snap peas, and water chestnuts
- Filipino Fusion: Add banana ketchup instead of regular ketchup
- Chinese Style: Add sesame oil and Chinese black vinegar
FAQs
Q: Can I make this in advance? A: Yes, but store sauce and pork separately. Reheat pork in the oven to maintain crispiness. Q: Why isn’t my pork crispy? A: Ensure meat is dry before coating and oil is hot enough (350°F/175°C). Q: Can I use chicken instead? A: Yes, chicken breast works well. Cut into 1-inch pieces and follow the same process. Q: Is this gluten-free? A: No, but can be made gluten-free using rice flour and gluten-free soy sauce. Q: How spicy is this dish? A: Traditional version isn’t spicy, but you can add chili sauce to taste.Nutrition
The Story Behind Sweet and Sour Pork (Matamis-Asim na Baboy)
Sweet and Sour Pork (Matamis-Asim na Baboy), while often associated with Chinese cuisine, has evolved into a distinctly Filipino-Chinese favorite that showcases the deep culinary connection between Filipino and Chinese cooking traditions. What makes the Filipino version special is how it balances the ratio of sauce to meat—not too saucy like some Western interpretations, but just enough to coat each perfectly crispy piece of pork, creating that irresistible combination of crunchy and saucy in every bite.
The genius of Filipino sweet and sour pork lies in its masterful play of contrasts: crispy fried pork against tender vegetables, the tang of pineapple against the sweetness of the sauce, and that signature red color that promises a flavor explosion. Local cooks have adapted the dish to Filipino tastes by adjusting the sweetness levels and often incorporating native calamansi instead of lemons, making it distinctly “Fil-Chi” (Filipino-Chinese). The addition of bell peppers, onions, and chunky pineapples isn’t just for color—these ingredients create a medley of textures and flavors that make each forkful exciting.
Today, this dish stands as a testament to the successful marriage of Chinese cooking techniques with Filipino flavor preferences. Whether served at panciterias (noodle houses), Chinese restaurants, or made at home for special occasions, sweet and sour pork represents the best of Filipino fusion cuisine—familiar enough to be comforting yet special enough to be celebration-worthy.
Remember: The secret to perfect sweet and sour pork isn’t just in the sauce—it’s in achieving that delicate balance where the pork stays crispy even after being tossed in the sauce, and each piece carries just the right amount of that addictive sweet-sour glaze.