Recipes Cantonese Dinner 4.1 (216) 175 Reviews 5 Photos This is a great slow cooker recipe given to me by my Mom. While not strictly authentic, it does have a great sweet and sour taste that goes so well with pork. Serve over cooked white rice. My kids all love it!!! Recipe can be doubled, and it freezes well. Recipe by AmyEckert Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 8 hrs Total Time: 8 hrs 15 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts Ingredients 2 pounds pork steak, cut into strips 2 tablespoons vegetable oil 1 onion, thinly sliced 1 (4.5 ounce) can mushrooms, drained 1 (8 ounce) can tomato sauce 3 tablespoons brown sugar 1 ½ teaspoons distilled white vinegar 1 ½ teaspoons salt 2 tablespoons Worcestershire sauce Directions In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat. Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. I Made It Print Nutrition Facts (per serving) 272 Calories 13g Fat 15g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 272 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 71mg 24% Sodium 1156mg 50% Total Carbohydrate 15g 5% Dietary Fiber 2g 6% Total Sugars 12g Protein 23g Vitamin C 6mg 28% Calcium 38mg 3% Iron 2mg 11% Potassium 557mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved