Sweet and Sour sauce for pork

I have a recipe however it doesn't make a lot. I would like a new recipe that has a more authentic taste.
Does anyone have a recipe that is really good that they can share that they have actually used!

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

I have looked at the L/H for a good recipe but can't find one that stands out!

I googled sweet and sour sauce and there were a lot of options on there, the one I tried and liked had pineapple juice, brown sugar, rice vinegar, ketchup and worcestershire sauce, bring to the boil, reduce heat and thicken with water and cornflour.

This is a total recipe as it uses a marinade that one does for the pork initially. This serves about 4, if for 6 - best to double recipe.
It is very nice and everyone loves it.

Sweet and Sour Pork

500g pork fillet thickly sliced then cut into cubes,
2 tbsp cornflour,
1tbsp sherry,
1tbsp soy sauce,
1 tbsp sugar,
oil for cooking,
1 large onion thinly sliced,
1 green capsicum cut into cubes,
2 small carrots thinly sliced,
1 small Lebanese cucumber seeded and chopped,
5 spring onions cut into short lengths,
440g can pineapple pieces in juice – juice reserved,
¼ c white vinegar &
½ tsp salt.

Place pork in a shallow glass or ceramic bowl.
Combine cornflour with sherry, soy sauce & half of sugar, add to pork.
Cover and refrigerate for 30 minutes.
Drain the pork, reserving the marinade.

Heat the wok or large Fry pan to very hot, add 1 tbsp oil and swirl to coat all sides.
Stir-fry pork for 4-5 minutes or until pork is golden brown and just cooked, remove from wok or pan.
Reheat wok or pan ad 1 tbsp oil and stir fry onion for 3-4 minutes until slightly softened.
Add capsicum & carrot, cook for 3-4 minutes or until tender.
Stir in marinade, cucumber, spring onions, pineapple, salt , remaining sugar & 4 tbsp of reserved pineapple juice.
Bring to boil then simmer for 2-3 minutes or until sauce has thickened slightly.
Return the pork to cook and toss until the pork is heated through.
Serve immediately with steamed or cooked rice.

Valentino, that sounds very nice, will definitely try it, love sweet and sour pork, thanks.

Re Recipe above in post 3, OOOOps, don't forget the vinegar at the same time as "Stir in marinade, cucumber, spring onions, pineapple, salt , remaining sugar & 4 tbsp of reserved pineapple juice."

To late to edit this.Hmmmm.

Thanks Valentino.
This recipe has been mentioned a few times Sweet and sour pork

Okay the key ingredients are the sauce and the coating on the pork, that’s what makes it!

So do what vege you like to have in it here is the coating first:

Mix 2 teaspoons of sugar with 1 ½ tablespoons of soy sauce and 1 egg yolk mix to combine the marinate the cubed pork in this, you may need to double it depending on how much pork you are using – marinate for at least 1 hour

Then drain it (save the mix) and lightly dust the pieces of pork in cornflour then shallow pan fry

This is how you get the pork like at the takeaway

Once you cook the pork set aside and stir fry your vege, then add the juice from a can of 470g pineapple with the left over marinade add 1 ½ teaspoons of soy sauce, 2 tablespoons of tomato sauce ¼ cup of vinegar, 1 chicken stock cube blend a little cornflour with water and add to thicken the sauce – then add the pineapple.

Very similar to the one I used for fish, but the fish is not marinated, but as with the pork - includes Sherry.

Here is the one I use for Fish especially with those Japanese Hokkien or Sobu Noodles. Note the Sauce ingredients though.

Cheers.

Sweet and Sour Fish with Hokkien Noodles

Packet of Hokkien Noodles,
1 tbsp peanut oil,
1 clove garlic crushed,
2 tsp grated fresh ginger,
1 onion cut into thin wedges,
1 carrot halved lengthways and thinly sliced,
½ red & ½ green capsicum cut into thin strips,
1 celery stick thinly sliced,
½ c plain flour,
¼ c rice flour,
1 tsp castor sugar,
½ tsp ground white pepper,
500 g firm white fish fillets cut into 3-4 cm cubes,
1 egg beaten with 1 tbsp water,
oil to deep fry,
2 spring onions sliced diagonally.

Sauce:
¼ c rice vinegar,
1 tbsp cornflour,
3 tbsp tomato sauce,
2 tbsp sugar,
2 tsp light soy sauce,
1/4c pineapple juice,
1 tbsp dry sherry and
2 tbsp vegetable stock.

Either cook noodles as per packet instructions or if thin noodles, place in a heatproof bowl, cover with boiling water & soak for 1 minute, drain.

To make sauce, combine vinegar & cornflour then stir in Tomato sauce, sugar, soy sauce, pineapple juice, sherry, stock & ½ c water.
Heat wok to medium, add oil, swirl to coat sides, cook garlic & ginger for 30 seconds, add onion, carrot, capsicum & celery and stir fry for 3-4 minutes, add sauce, increase heat to high and stir fry for 1-2 minutes or until thickened.
Remove from heat and keep warm.
Combine flours, sugar and pepper in a bowl.
Dip each fish in the egg then coat in flour mixture, shaking off excess.
Fill a deep heavy based saucepan one-third full of oil & heat to 180c or until a cube of bread browns in 15 seconds.
Deep fry fish in batches for 3 minutes or until cooked and golden.
Drain on paper towels and keep warm.
Return the wok with sauce to medium heat, add noodles, toss together for 3-4 minutes or until heated through.
Gently toss the fish through, top with spring onion and serve immediately.