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
- Combine pork cubes, soy sauce (toyo), Chinese cooking wine, and black pepper in a bowl. Mix well and let marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator. If refrigerated, remove from the fridge 30 minutes before cooking to bring to room temperature.
- While the meat marinates, prepare your sauce. In a medium bowl, whisk together pineapple juice (katas ng pinya), rice vinegar (suka), ketchup, brown sugar (asukal na pula), salt (asin), and cornstarch until smooth and well combined. Set this aside.
- After marinating, drain the pork well and pat each piece thoroughly dry with paper towels (Patuyuin ng mabuti gamit ang paper towel). This step is crucial for achieving crispy pork.
- Mix your coating ingredients in a shallow dish: all-purpose flour (harina), cornstarch (corn starch), salt (asin), and white pepper. Take each piece of marinated pork and coat it thoroughly in the flour mixture, shaking off any excess (Alisin ang sobrang harina). Place the coated pieces on a clean plate.
- Heat your oil in a deep, heavy-bottomed pan or wok to 325°F (163°C). Use enough oil to submerge the pork pieces. While waiting for the oil to heat, prepare a plate lined with paper towels for draining.
- Once the oil reaches temperature, begin your first fry. Work in batches, carefully adding several pieces of coated pork to the hot oil (Mag-prito ng kaunti lang kada batch). Fry for 3-4 minutes until light golden. Remove and place on the paper towel-lined plate. Continue until all pork is fried once.
- Increase your oil temperature to 350°F (175°C). This second frying will create the ultimate crispy exterior. Return the pork pieces to the hot oil in batches and fry for an additional 2-3 minutes until deeply golden brown and crispy (Iprito muli hanggang maging golden brown at malutong). Remove to fresh paper towels.
- In a clean wok or large pan, heat 1 tablespoon of oil over medium-high heat. Add your sliced onions (sibuyas) and bell peppers. Stir-fry for 30 seconds until just starting to soften but still crisp (Igisa hanggang malambot-lambot).
- Pour in your prepared sauce mixture and bring to a boil, stirring constantly. Cook until the sauce thickens and becomes glossy, about 2-3 minutes (Lutuin hanggang lumapot ang sarsa). Add the pineapple chunks and cook for another 30 seconds.
- For serving immediately, add the crispy pork to the pan and quickly toss to coat with the sauce. If you plan to serve later, keep the sauce and pork separate until ready to eat.
- Serve immediately over hot steamed rice (mainit na kanin). For best results, the pork should be sauced just before eating to maintain maximum crispiness.
- To store leftovers, keep the sauce and pork separate in airtight containers in the refrigerator for up to 3 days. When reheating, warm the pork in a 350°F (175°C) oven for 5-7 minutes until crispy again, and heat the sauce separately in a microwave or on the stovetop until bubbling.
- Remember: The key to perfect sweet and sour pork is maintaining the crispiness of the meat while balancing it with the tangy-sweet sauce. Don't let the pork sit in the sauce too long before serving.
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, known locally as Matamis-Asim na Baboy, tells a fascinating story of cultural fusion that spans centuries of Filipino-Chinese culinary history. This beloved dish traces its origins to the Cantonese regions of China, where it was known as “Gu Lou Yuk” (咕噜肉), before finding its way into Filipino kitchens through Chinese immigrants who settled in the Philippines during the Spanish colonial period.
In the bustling streets of Binondo, Manila’s historic Chinatown and the world’s oldest Chinatown district, sweet and sour pork emerged as a staple in local panciterias (traditional noodle houses). These establishments, which first appeared in the late 19th century, became cultural bridges where Filipino families were introduced to Chinese culinary traditions. The dish quickly captured Filipino palates with its perfect balance of flavors – a harmony that reflected the blending of two rich culinary heritage.
What makes the Filipino adaptation of sweet and sour pork unique is its distinctive approach to sauce consistency and flavor balance. While the original Cantonese version typically features a thicker sauce, the Filipino-Chinese interpretation offers a lighter coating that allows the crispy texture of the pork to shine through. Local cooks often incorporate calamansi instead of traditional lemons, and some regions even add a hint of banana ketchup – a uniquely Filipino twist that emerged during World War II.
The evolution of this dish in Filipino homes showcases our culture’s talent for adaptation. Traditional Chinese cooking wine might be replaced with suka iloko (sugar cane vinegar) in northern regions, while Visayan versions might incorporate a touch of local palm vinegar. These regional adaptations have transformed a Chinese classic into something distinctively Filipino, while maintaining the dish’s essential character.
Today, sweet and sour pork holds a special place in Filipino celebrations, from family Sunday lunches to grand fiestas. It’s a dish that represents the successful marriage of Chinese cooking techniques with Filipino flavor preferences – crispy, tender pork pieces glazed in a sauce that perfectly balances sweetness and tanginess, complemented by the crunch of fresh vegetables and the bright acidity of pineapple.
Modern Filipino home cooks continue to put their own spin on this classic, with some using air fryers for a healthier version or incorporating local ingredients like green mangoes for extra sourness. Yet the essence remains the same: achieving that perfect balance of textures and flavors that has made sweet and sour pork a beloved fixture in Filipino-Chinese cuisine for generations.
The dish’s enduring popularity in Filipino households speaks to our culture’s appreciation for food that tells a story – one of cultural exchange, adaptation, and the warm embrace of foreign influences that have enriched our culinary landscape. Whether served in humble carinderias or upscale restaurants, sweet and sour pork remains a testament to the beautiful fusion of Filipino and Chinese culinary traditions.
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.
