Sweet and sour

Sweet and Sour

Sweet and sour pork, a popular dish in many cuisines

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in Asian and European dishes. The basic taste sensation of sweet and sour is due to the contrasting flavors provided by sugar and vinegar.

History

The concept of combining sweet and sour flavors in cooking has been traced back to ancient China. The Chinese dish of Sweet and sour pork is a classic example of this culinary style. In Europe, the sweet and sour flavor profile is often used in the preparation of sauces and marinades for meat, particularly pork.

Preparation and Use

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Sweet and sour sauce, a staple in Asian cuisine

Sweet and sour sauce is made by combining sugar, vinegar, and other ingredients such as fruit juice, ketchup, and soy sauce. The sauce is then simmered until it thickens. It is often used as a dipping sauce or glaze for meats, or as a sauce for stir-fry dishes.

In addition to sauces, the sweet and sour flavor profile is also used in the preparation of various dishes. For example, in Chinese cuisine, sweet and sour pork is a popular dish that involves deep-frying pork and then tossing it in a sweet and sour sauce. In Italian cuisine, the dish Agnolotti is often served with a sweet and sour sauce made from vinegar and sugar.

Variations

There are many variations of sweet and sour dishes and sauces across different cuisines. For example, in Thai cuisine, a popular sweet and sour dish is Pad Thai, which uses tamarind paste to achieve the sour flavor. In German cuisine, Sauerbraten is a pot roast, usually of beef, marinated before cooking in a mixture of vinegar, water and sugar, to impart a sweet and sour flavor.

See Also

• Sweet and sour chicken
• Sweet and sour fish
• Sweet and sour soup