*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.
I made this tonight. Doubled the sauce. I also added a 20 oz can of pineapple chunks undrained. Only put in 2 tsp of salt (since doubled the recipe). I added some baby carrots brocolli red and yellow bell pepper strips and fresh mushrooms. Cooked everything for 4 hrs on high and it was done by dinner time. Quick and delicious! My toddler ate it up. I even had seconds. Thanks for a new addition to our dinner line up!
I added strips of raw cabbage - I'm sure that bagged coleslaw mix would work just as well. As well when browning the pork I put in about 3 tbsp. of balsamic vinegar. It gave it a little sweetness and my whole family loved it.
This was average. Nothing more than a low-grade barbecue sauce. I used boneless skinless chicken breasts and put them in frozen. Definitely need to add something to this to make this more savory. My husband liked it though.
This is a great recipe that can be made with things that you generally keep on hand in your pantry. I read most of the reviews and made the following changes: doubled the sauce added pineapple and carrots and eliminated the mushrooms. The only change I would make is to use a little less brown sugar as I thought the sauce was a little on the sweet side but otherwise a nice easy recipe that's ready for you when you get home!
FIrst of all we had had prok the night before and so I felt that we should have chicken or something else. So I used this recipe to the 'T' except used sliced chicken breasts. When we sat down to dinner my husband ---who does not like sweet and sour things--at all---said that this is definitely a 'keeper'!!
I think I brutalized the recipe but it appeared to still have turned out delicious. I didn't realize I had run out of tomato sauce so I substituted with 2 oz tomato paste 6 oz water silent prayer. I also added broccoli changed the onion bit to half an onion instead and added a handful or so of a frozen onion green peppers red peppers combination I had in the freezer. Everything played well together and I loved the results. I had been afraid that there might be a vinegary taste but it wasn't detectable at all. I'm almost afraid to try it with tomato sauce now! Cantonese? No. Yummy? Yes.
This was an interesting recipe. The sauce was very good but my pork was a little dry and was actually shredding. I used the option to cook on low for 8 hours. I added a carrot cut into bite size pieces. If I make again I will try cooking on high for only four hours. I would also like to add a can of chunked pineapple for a more sweet and sour taste.
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