It was ok. I felt it was pretty good mixed in with the rice in a gumbo-like consistency, like one of the other reviewers said. But for a crockpot recipe, it required more up-front prep than I would have liked. I throw together crockpot recipes first thing in the morning before work, and I really prefer dump-and-go recipes. I didn't feel the flavor or consistency of this dish made up for the extra work.
Also, while it had kind of a sweet-and-sour flavor, it was nothing like a typical Chinese sweet-and-sour flavor. I think that's to be expected since it's not really a Chinese recipe, but since I was hoping more for that flavor, I wanted to point it out. :-)
Nevertheless, I'm going to give it another go, but I'll skip the browning step (the pork that I've cooked in the slow cooker without pre-cooking is always about the same texture this was, anyway) and add in some chili oil to see if that enhances the flavor.
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