Posted in Home Cooking, The Flavors of Asia, Uncategorized

Sweet-and-Sour Pork at Home

Homemade Sweet and Sour Pork
Homemade Sweet and Sour Pork

Sweet and sour pork has long been a favorite dish at our house, but our version of it is not the vividly orange-colored dish seen at so many Chinese [and faux Chinois] restaurants.  As a matter of fact, sweet and sour pork at our house is brown, but that’s because of the addition of soy sauce, brown sukang Iloko (cane vinegar from the northern provinces), and brown sugar.

The resulting flavors are not as nose-piercingly sharp as those in commercially-prepared dishes.  Instead, the play of sweet and sour is more subtle and palatable.  It definitely goes down a treat with rice, though.  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

3 thoughts on “Sweet-and-Sour Pork at Home

  1. Very interesting. Soy sauce? Mmm. Still reads tasty to me as I love anything with soy or oyster sauce. It’s endearing that you put a li’l something unique to your homemade meals.

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