I love Chinese food, and crock-pot cooking. This was really good. I read other comments about fall-apart meat and runny and vinegar-dominated sauce and made a few changes. I tossed my pork with flour before browning it. I only used half the vinegar and added a squirt of ketchup (other S&S recipes have included this). I waited to add the onions until about 3 hours before mealtime -and I added carrot and yellow pepper. Then about 30 minutes before mealtime, I added the pineapple and some baby corn. My cornstarch mixture included an extra Tb of cornstarch and the sauce turned out really well, there jsut wasn't enough of it for my taste. I also served it with brown rice. Will make it again.

Reviewed On: Apr. 29, 2009

These were great. They are so moist I'd recommend them with a nice crusty bun.

Reviewed On: Apr. 29, 2009

Tried this on a day when I just wanted to try something new for dinner. I was very happy with the results. The combination of cauliflower and almonds may sound strange, but it is so good. I did use a pre-made pie crust.

Reviewed On: Apr. 8, 2009