Reviewed: Aug. 27, 2008

Great recipe! Sweet but not overly sweet, it was just right. I substituted turkey gravy for the brown gravy packet since its all i had, and added some mushrooms. I will definantly make this again!

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mujo77

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: Nov. 21, 2007

I thot this was quite tasty. I used diet Coke instead of water. I sauteed my onions with the pork, mixed the dry and liquid ingredients together. Put the pork/onions in my 1-1/2 qt crock pot. Poured the soup/coke and seasonings and green pepper over it and cooked it for 4 hours on low. Served it over white rice. I can't see why anyone would say it was bland. The sauce was a little thin, but that worked great over my rice. I did use fresh garlic too and only a green pepper and chopped my onion up. I guess you would say I tweaked the heck out of it, but it sure was good.

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KathyB


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Reviewed: Mar. 23, 2007

Tempted to give this 5*s because my 12 year old son said "This is good!" Easy, easy, easy. I used boneless pork rib, Knorr's pork gravy mix (because that's all I had on hand) and added a can of water chestnuts and cocktail (aka baby) corn. Served it with whole grain noodles. A crowd pleaser.

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jessej


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Reviewed: Jun. 12, 2006

I found a ziploc bag of cubed pork in my freezer that was getting old so I hunted for a new recipe calling for pork cubes and found this one. I'm glad I made it. It was delicious and easy. I didn't change any of the ingredients. One of the reviewers had said that she had mixed the dry gravy mix and water ahead of time and I would suggest that. I thihk my dry gravy mix was on the shelf too long and I experience quite a few lumps by adding the water afterwards. Its just a suggestion to avoid that problem. Thank you submitter.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Apr. 1, 2006

This was an extremely easy dinner which my husband and I enjoyed. I used leftover pork roast for the meat and green pepper only since that was what I had. Thanks.

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SCRAPBOOKWORM


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Reviewed: Nov. 29, 2005

super simple and great tasting...kept the ingredients the same but altered the cooking directions...cut the peppers bigger more like the size of the onion wedges...put all the sauce ingredients together to sit while the pork was browning...cut cooking time down to about 20 min. total and the pork was not dry but juicy and the veggies were crisp tender...by the time the rice was done the pork & veggies were done....this is a keeper!! Thanks!!

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GRAM51


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Reviewed: Nov. 16, 2005

Excellent dish.. very easy to make and had wonderful left overs as well.

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Wendee


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Reviewed: Jul. 26, 2005

WE LOVE THIS RECIPE AND MAKE IT QUITE OFTEN! QUICK, EASY AND DELICIOUS.

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DI9815

	Cooking Level: Expert Living In: North East, Pennsylvania, USA
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Reviewed: Feb. 12, 2005

this was very good. i didn't have any red wine vinegar so I used white vinegar and it tasted great.

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ALHAMBRA1


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Reviewed: Aug. 2, 2004

GREAT, GREAT, GREAT! I love it. I used two small Costco pork tender loin roasts. I was skeptical about the vinegar, but it was not a problem. Next time I will probably omit the peppers. Not because I did not like them, but because they got very mushy. The left-overs were wonderful too, maybe even better than the first serving. Thanx Nancy.

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ImChrists

	Cooking Level: Expert Home Town: Harbor City, California, USA Living In: Apple Valley, California, USA
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Reviewed: May 21, 2004

I was pleasently suprised by this dish. I was leary about using the gravy mix but it was fine. The flavor of the sauce turned out good. I might add a bit of red pepper paste to it next time. I added water chestnuts and might add some shredded carrot. I cooked my veggies until just tender. I wouldn't want them to be too mushy in this dish. It's nice to have a bit of chrunch in them since they are a highlight of the dish. This was very good and I'll be making it again.

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R&R

	Cooking Level: Intermediate Home Town: Taipei, Taipei, Taiwan Living In: Mechanicsville, Maryland, USA
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Reviewed: Apr. 5, 2004

I made this tonight and thought it was very good. My sauce didn't thicken but it was still tasty. The last 15 min simmer made the veggies a little too soft for me but I'll just shorten that next time.

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PHOEBE19


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Reviewed: Mar. 3, 2004

My husband LOVED this. I liked it, but made some changes. First of all, I added about 2 teaspoons of Splenda, and 3 dried red chili peppers. Also, next time I will cut the meat in smaller pieces, because it got a little dry, and did not pick up quite enough flavor. Also, will add the red bell pepper just a little later, because it got too soft. I didn't think it was too watery - thought it was just right.

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HONEYNAN


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Reviewed: Feb. 8, 2004

This dish came out very well, much healthier than breaded and fried pork pieces. The flavor was great but I also recommend putting the onions in sooner if you like really tender onions.

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KA_WOMAN


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Reviewed: Feb. 8, 2004

Easy to prepare, smells wonderful cooking! Doubled the garlic. (Will use fresh garlic next time). the end result was a little runny, but I think if I had drained the liquid from the pork before adding the other ingredients, it would have been fine. Yummy, Yummy!

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FRESHWATERBAY


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Reviewed: Feb. 8, 2004

Very good recipe. If it turned out watery for people, then my suggestion is to make sure the pork is fully thawed before cooking, the oil is really hot before adding pork, and use a wok and boil out excess liquid before adding the liquid ingrediants. I added real garlic and sauted the pork with it, would have used real ginger also if I had it on hand at the time.

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PEEVERS


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Reviewed: Dec. 12, 2003

This recipe was fantastic! I agree to cook the peppers and onions for longer. I made mine with "Orzo" pasta beacause I didnt have any rice and it was wonderful!! A definite on the regular menu!!

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ROZGIRL2001


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Reviewed: Dec. 12, 2003

I'm with other reviewers. This was bland and lackluster. I had to add more soy sauce to "kick it up just a notch," but would not make it again.

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NANAWAG

Cooking Level: Expert

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