Reviewed: Jan. 10, 2012

Very tasty sweet and sour pork recipe! I substituted 1/3 cup of agave nectar for the brown sugar, only used 1/3 cup vinegar and 1 teaspoon soy sauce. At the end sprinkled some corn starch on top to firm up the sauce. Also added a little pepper to the meat.My husband said it was very tasty!

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Reviewer:

Geri H.

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Aug. 8, 2010

This recipe is pretty good...it has good flavor. However, I would suggest coating the pork in flour or cornstarch. Also the sauce is pretty watery, I suggest adding some cornstarch to help thicken it. I was worried the vineagar would be too strong (based on smell) so I included the pineapple juice..I can't imagine in without it. I will try this again...hopefully the fry on the pork and the thicker sauce will make this 5 stars

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Reviewer:

Tryn2FeedMyFam

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 15, 2010

This recipe is delicious! After reading other reviews, I decided to only use half the vinegar the recipe called for and replace the other half with pineapple juice. The resulting sauce was sweet and tangy but not over the top. I sautéed the garlic in the oil before cooking the meat. I then added the sauce and boiled it until it thickened up before adding my veggies and cooking just a bit longer. Didn't have any peppers on hand so I used snow peas instead. Would definitely make this again!

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Reviewer:

Erica

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

Reviewed: Mar. 8, 2010

The first time I made this it came out Great! everyone loved it.... havent been able to make it the same since! LoL

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Reviewer:

cindy

Reviewed: Feb. 24, 2010

I followed the recipe exactly. I think it ended up with too much of a vinegar taste. Maybe next time use 1/2 the vinegar, and definitely add some more garlic. Will be searching for a better recipe.

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Reviewer:

shanaleroy

Cooking Level: Beginning

Home Town: Lehi, Utah, USA

Living In: West Valley City, Utah, USA

Reviewed: Feb. 6, 2010

This recipe was great. For those of you who said it's too vinegary, I think the sauce might not have simmered long enough. I used Heinz chile sauce instead of ketchup and rice wine vinegar. I cooked it for a good 25-30 on low or until it was thick and the consistency or real sweet and sour sauce. The balance was perfect. I recomend not changing a thing :)

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Reviewer:

hmay

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Nov. 6, 2009

I had leftover pork loin I wanted to use up and this was PERFECT for that. I skipped the first step of cooking the pork and I divided the sauce mix in half (since I skipped the first step). I added 1/4 c pineapple juice and there was plenty of sauce and plenty of flavor. I started out by sauteing the pepper and onions until they had a soft crunch. Then I added the cubed pork, ginger, garlic, and sauce. I didn't have any carrots but this was still DELICIOUS!

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Reviewer:

ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Oct. 7, 2009

This was amazing! I used regular vinegar, because it was all I had. I halved the amount, and it tasted AMAZING!

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Reviewer:

Stephanie

Reviewed: Sep. 20, 2009

I'd actually rather rate this a 3, but I liked not frying the pork. The ketchup was too much. I know others said 1/2 the vinegar, but even cutting the vinegar didn't work. I'd leave out the ketchup.

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Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jul. 31, 2009

Made this for supper tonight and it was fabulous! Only thing I missed was the carrots which we were out of but it was wonderful even without them. Thanks for the great recipe!

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