Cantonese Dinner Recipe - Allrecipes.com
Cantonese Dinner Recipe
  • READY IN 8+ hrs

Cantonese Dinner

Recipe by  

"This is a great slow cooker recipe given to me by my Mom. While not strictly authentic, it does have a great sweet and sour taste that goes so well with pork. Serve over cooked white rice. My kids all love it!!! Recipe can be doubled, and it freezes well."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 15 mins

Directions

  1. In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
  2. Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

Here are my suggestions: double the sauce and add 1-2 cans pineapple, 4 carrots and a red or green pepper. (green pepper can add a lot of its own flavor so don't overdo it, half a pepper will do)

 
Most Helpful Critical Review
Jan 31, 2003

This was average. Nothing more than a low-grade barbecue sauce. I used boneless, skinless chicken breasts and put them in frozen. Definitely need to add something to this to make this more savory. My husband liked it though.

 
Feb 19, 2006

I made this tonight. Doubled the sauce. I also added a 20 oz can of pineapple chunks undrained. Only put in 2 tsp of salt (since doubled the recipe). I added some baby carrots, brocolli, red and yellow bell pepper strips and fresh mushrooms. Cooked everything for 4 hrs on high and it was done by dinner time. Quick and delicious! My toddler ate it up. I even had seconds. Thanks for a new addition to our dinner line up!

 
Feb 26, 2007

I added strips of raw cabbage - I'm sure that bagged coleslaw mix would work just as well. As well, when browning the pork, I put in about 3 tbsp. of balsamic vinegar. It gave it a little sweetness and my whole family loved it.

 
Jan 25, 2004

This is a great recipe that can be made with things that you generally keep on hand in your pantry. I read most of the reviews, and made the following changes: doubled the sauce, added pineapple and carrots, and eliminated the mushrooms. The only change I would make is to use a little less brown sugar, as I thought the sauce was a little on the sweet side, but otherwise, a nice, easy recipe that's ready for you when you get home!

 
Jan 25, 2004

i added green peppers in the beginning as well as hot chili oil, mirin, and cut the worchestershire in half and substitued soy sauce. another wonderful way to use the slow cooker!

 
Jan 25, 2004

FIrst of all, we had had prok the night before and so I felt that we should have chicken or something else. So, I used this recipe to the 'T' except used sliced chicken breasts. When we sat down to dinner, my husband ---who does not like sweet and sour things--at all---said that this is definitely a 'keeper'!!

 
Nov 16, 2005

I think I brutalized the recipe but it appeared to still have turned out delicious. I didn't realize I had run out of tomato sauce, so I substituted with 2 oz tomato paste + 6 oz water + silent prayer. I also added broccoli, changed the onion bit to half an onion instead and added a handful or so of a frozen onion + green peppers + red peppers combination I had in the freezer. Everything played well together and I loved the results. I had been afraid that there might be a vinegary taste but it wasn't detectable at all. I'm almost afraid to try it with tomato sauce now! Cantonese? No. Yummy? Yes.

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 1156 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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