July 3, 2022

Make any candy and bitter sauce! For many of my culinary occupation, I have made candy and bitter sauce at a 1:1 ratio between vinegar and sugar. The 2 are mixed, boiled, and decreased.

However clearly it should not finish there; this recipe is an workout in intuitive cooking. Candy and bitter, at its core, is a mom sauce that may be taken into any path, into the orbit of Filipino agre dulce, French gastrique, Italian agrodolce, Cantonese candy and bitter, and Northeastern Chinese language guo bao rou.

As opposed to the development of the sauce, within the video under, we will exhibit 3 packages and permutations on candy and bitter:

1) With SPRING ROLLS, layered with recent and dried culmination for dipping

1 cup granulated sugar
1 cup white vinegar
2 rolls Haw flakes (hawthorn sweet)
1/4 cup pineapple juice
1/4 cup Chinese language pink vinegar
5 items dried hibiscus
1 piece salted plum
2 items strawberries, sliced

In a small pot, mix vinegar and sugar. Carry to a boil. Upload haw flakes (hawthorn sweet), pineapple juice, Chinese language pink vinegar, hibiscus, salted plum, and strawberries. Proceed to boil and scale back to thick consistency, about 7 min. Pressure. Put aside.

Get ready the spring rolls in keeping with bundle directions. Serve with ready candy and bitter dipping sauce.

2) In an HERB SALAD, strengthened with lime, ginger, and fish sauce

1 cup granulated sugar
1 cup white vinegar
1/4 cup fish sauce
2 tablespoons freshly squeezed lime juice
Zest of one lime
6 items recent lychee, peeled and pitted
1/4-inch knob ginger, sliced

1 handful cilantro
1 handful Thai Basil
2 radishes, sliced thinly
1 endive, washed and separated
1/2 Fuji apple, sliced thinly and soaked
1/4 cup peanuts, roasted
2 tablespoons fried shallots
1/4 lengthy pink chili, sliced skinny

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In a small pot, mix vinegar and sugar. Carry to a boil. Upload fish sauce, lime juice, lychee, and ginger. Simmer for five mins till the flavors have infused. Flip off the warmth. Pressure if desired and upload lime zest.

In a bowl, mix the entire herbs and components. Toss with candy and bitter sauce.

3) In a stir-fried SWEET AND SOUR PORK from Northeastern China — aka, the recipe that follows. — Food52

Watch this recipe

Guo Bao Rou (Plus Bonus Candy and Bitter Recipes) from Lucas Sin


Candy and Bitter Sauce:

  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 2 tablespoons freshly squeezed lemon juice or rice wine vinegar

Crispy Beef:

  • 1/2 pound red meat shoulder, sliced thinly
  • 1/2 tablespoon kosher salt
  • 1 pinch white pepper
  • 1 tablespoon Shaoxing wine
  • 1/2 inch knob ginger, lower into very skinny 2-inch strips
  • 3 scallion whites, lower into very skinny 2″ strips
  • 4 cloves garlic, lower into skinny slices lengthwise
  • 1 cup potato starch
  • 3 cups water
  • 1 tablespoon impartial oil




  1. In a bowl, marinade the slices of red meat shoulder via combining the salt, white pepper, and shaoxing wine. Combine completely, gently squeezing the seasoning into the beef. Refrigerate and let take a seat for no less than half-hour, as much as 3 days.
  2. Make the candy and bitter sauce: In a small pot, mix vinegar and sugar. Carry to a boil. There is not any wish to stir. Proceed to boil till lots of the vinegar taste has evaporated, no less than 2 mins. Take off the warmth, upload lemon juice, and stir. Put aside.
  3. In a big steel bowl, mix potato starch and water. Combine neatly till mixed. Go away the bowl at the counter and let it take a seat for 30 min till the water and starch have separated once more. Pour off the surplus water and stay the rest oobleck (cornstarch-water slurry).
  4. Within the bowl of marinated red meat, step by step upload oobleck to the red meat and therapeutic massage red meat. Till a skinny coating of starch batter slightly coats every piece so you’ll faintly see red. Upload 1 tablespoon oil and blend neatly.
  5. Warmth oil to 325°F in a wok or dutch oven over medium-high warmth. Alter the warmth as vital to care for the temperature. Moderately drop slices of battered red meat into the oil, frying till they flat and set in form, about 2 mins. Take away and let drain.
  6. Lift the oil temperature to 375°F and fry once more to complete cooking the red meat for any other minute. Lift the oil temperature to 400°F. Fry yet another time for colour, about 30 seconds.
  7. In a wok or skillet, warmth 1 Tbsp oil till shimmering. Upload garlic and ginger. Stir-fry till fragrant, about 30 seconds. Upload the ready candy and bitter sauce, blending vigorously till bubbles seem and the sauce thickens somewhat. Upload the fried red meat, cilantro stems, and scallion whites to the wok. Toss to mix. Serve heat.
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