 He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.The original Cantonese sweet and sour pork () is made with vinegar, preserved plums and hawthorn candy for an almost scarlet colour and sweet-sour taste.A related Hong Kong/Cantonese-based dish is sweet and sour spare-ribs () and it is identical in methods except spare-ribs are used in place of pork loins.