My first husband's family was a Navy family. They lived in Taiwan for a few years and my mother-in-law got this recipe there. I don't think it is authentic but it is different from anything I have had in a Chinese restaurant. It is wonderful. It is part of her Sweet and Sour Pork recipe. I don't miss the ex but I sure loved his mother.
Sweet and Sour Sauce
1 family size bottle of catsup (probably 27 or 32 ounces)
1 c. granulated sugar
1 sm diced onion
1 cup broth made from pork scraps
1 green pepper, cut in lengthwise strips
1/2 tsp. chili powder
1/4 tsp. ground ginger or 3-4 thin slices fresh ginger
1/4 c. tarragon vinegar.
Mix catsup, sugar and vinegar and stir. Add chili powder & ginger. Add onion and green pepper. Bring to boil and let cook on low boil 5-10 minutes. Thicken with cornstarch. Pour over meat. (If you are not experienced with cornstarch, try about 1 tsp in the bottom of a cup, add a little cold water and stir to dissolve. Add more water if it isn't enough. I would probably finish filling the cup with cold water before adding to the sauce. Add a little at a time until it is thicken just right.)