My kitchen was somewhat unequipped for this recipe, but I went ahead and made it with a lot of substitutions. Bear that in mind when reading my suggestions, because they may be the result of my swapping ingredients. More paprika would definitely be good, and I also ended up making extra sauce and still having it cook down a little too much. I'd keep an eye on the sauce as you simmer. Onions and mushrooms are a great addition, as other reviewers have said. I will definitely put in a lot more onions next time. Cooking them a bit, then simmering them in the sauce gives them a great flavor and adds a lot to the pork. All in all, a very good recipe that I think will be great as I tinker around with it some more.

Reviewed On: Jul. 21, 2008

Good recipe. I enjoyed it quite a bit, and my girlfriend liked it even more. My sauce came out a bit watery and a little heavy on the vinegar, but I also scaled the recipe down significantly, and this may have contributed. I added a few splashes of soy sauce to the chicken when I fried it up and threw in a handful of veggies (green onions, carrots, celery, plus the recommended pineapple) right at the end, and then served it all over rice, sort of like a teriyaki bowl. It came out quite nicely, and I didn't find it as labor intensive as the reviews would indicate. Maybe simply because I was frying significantly less chicken?

Reviewed On: Jun. 2, 2008